Yabra with Tri Tip Roast
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 1/2 pounds tri tip roast 
1 1/2 pounds ground beef
1 cup short grain rice
1 pound grape leaves
10 cloves garlic
2 tablespoons lemon juice (for adding over the water, when you coo
1 tablespoon butter 
3 tablespoons water also for the rice mix
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon spicy paprika  
1 teaspoon garlic powder
1 teaspoon black peppers
Salt, to taste

Preparation

1 Mix all ingredients with half of spices 2 Sear the roast before cooking 3 Very important: have a plate as you see in the photo below to hold all Yabra down the entire cooking time (even before you add the water, the heavy plate hold them in place) 4 Press down on the plate after you finish stacking them; gently add water, as much water as if you are cooking the roast alone. 5 Cook at least for two and half hours on low heat.

About


Very important: Have a plate as you see in the photo below to hold all Yabra down the entire cooking time (even before you add the water, the heavy plate hold them in place)