Rice well washed and soaked in water for half an hour. Grape leaves (fresh or frozen) blanched for 4-5 minutes in boiling water and then drain in a colander.

Prepare the filling made of minced lamb, 100 g finely chopped sheep's tail fat, rice, 5-6 cloves of peeled and minced garlic. Sprinkle with salt, add a little water (about 1/2 Cup), spices to taste and all mix well. On each sheet, put the smooth side down and the broad base to yourself, spread a little stuffing and wrap in a thin tube.

The remaining fat bacon cut into thin slices (3-4 mm thick) and spread on the bottom of the pan to get our Abra not burnt. Fat before cutting it is better to freeze – so it will be easier to cut. (Instead of bacon sometimes use thinly sliced potatoes. ) On fat rows put ABRO.

The top row of abry put the cloves of garlic, peeled and cut lengthwise into 2-4 pieces. Pour the hot broth, which should cover abru half-centimeter. Sprinkle with salt and add the juice of half a lemon. Put on top of the cargo and simmer on low heat for about an hour.

When Abra ready, the rest of the soup ( if still have) is drained, and the pan overturn on a dish. To yabré is usually served with ayran is a yogurt whipped with garlic (2-3 cloves per 1 l) and salt (to taste). Bon appetit!