Yabrak with Meat on the Bone

Ingredients

• 1 kg short-grain rice
• half a kg finely ground meat for the filling
• 1 and a half kg meat on the bone
• 2 tbsp salt
• 1 and a half tbsp black pepper
• 3 tbsp safflower
• to taste whole garlic cloves
• 1 and a half cups fresh lemon juice
• 1 kg vine leaves
• half a cup water
• to cover hot water

Instructions

1. In a pot, soak the short-grain rice in cold water for half an hour before using.
2. In a bowl, combine the short-grain rice with the finely ground meat for the filling, salt, black pepper, safflower, and whole garlic cloves to taste.
3. In the mixing bowl, add half a cup of water to the filling if it is dry, then mix until combined.
4. In a pot, prepare the vine leaves by trimming or cutting away excess stems, then briefly blanch them in hot water.
5. On a work surface, place a vine leaf with the rough side facing up and the smooth side facing down, then place some filling near the base of the leaf.
6. On a work surface, roll the vine leaf by first folding it back, then folding in the right and left sides, and rolling it tightly so it does not remain loose.
7. In a pot, arrange the meat on the bone on the bottom.
8. In a pot, arrange the rolled yabrak in a circular pattern over the meat, with the seam side facing down so it does not open during cooking.
9. In a pot, distribute whole garlic cloves between the layers of yabrak to taste.
10. In a bowl, dissolve the salt in 1 and a half cups of fresh lemon juice with water.
11. In a pot, pour hot water over the yabrak until it is covered, then add the lemon juice and salt mixture.
12. In a pot, place a weight over the yabrak if cooking in a regular pot or a pressure cooker.
13. In a pot, cook the yabrak over medium-high heat until it boils, then over low heat for about 2 hours.
14. In a pot, drain the yabrak from the broth once cooked.
15. On a serving tray, invert the cooked yabrak and serve it hot with the hot broth.