Stuffed Grape Leaves (Yebra) With Turkey KFP

Minty Yabra

2 plates of TPC yabra
6 to 8 garlic cloves
1 teaspoon dried mint
1 1/2 cup water
⅓ cup lemon Juice
salt as desired

In a 4 quart pot, arrange the filled grape leaves into one even layer. Make sure they are tightly pressed against one another. Evenly tuck half of the garlic cloves between the grape leaves.

Repeat the process, creating a second layer of grape leaves on top of the first. Tuck the remaining garlic cloves between the grape leaves in the second layer. Sprinkle the dried mint evenly across the grape leaves.

Mix the Lemon Juice, salt and water in a large measuring cup or bowl. Taste for balance, adjust according to taste.

Pour the lemony mixture into the pot until the grape leaves are covered about three-quarters of the way. Weigh down the grape leaves with a heat-proof plate or pot lid to prevent them from floating and unraveling. Bring the pot to a simmer over medium high heat. Reduce the heat to low and simmer for about 2 ½ to 3 hours. Keep a close eye to make sure that there is liquid at the bottom of the pot. If more liquid is needed, make another batch of the lemony water mixture and add it into the pot.

Once the yabra is cooked, there should remain about ¼ cup of liquid in the pot. Gently transfer the yabra and pan juices onto a shallow serving bowl.