ingredients:
1.grap leaves (al ahlam)
2. chopped and minced meat
3.ghee (al ahlam)
4. lemon
5.Egyptian rice
6.salt and pepper
preparation method:
1. ,for the stuffing mix the drained rice ,minced meat ,ghee ,spices, salt and black pepper well by hand until the ingredients are combined
2.then, sauté the meat pieces slightly until their color changes
3.arrange a layer of meat at the bottom as the first layer, then arrange the rolled yabrak finger in the pots over the meat in a compact circular shape
4.place a heavy inverted plate over the fingers to ensure they remain intact during cooking. in a bowl, mix water, salt , and lemon juice and pour the broth over the yabrak until it is completely covered .leave it on high heat until it boils , then leave it for approximately3 hours on low heat until cooked
5. carefully flip the pot onto the serving dish and serve hot with the broth