Syrian Yebra (meat-stuffed grape leaves) are eaten on Shabbat, and in this recipe Beth offers a unique twist transforming the classic Syrian Yebra into a totally vegan and healthy appetizer, veggies included. Watch the accompanying video.
Parve Yebra (Stuffed Grapeleaves)
Recipe By Beth Warren
- Cooking and Prep: 25 m
- Serves: 4
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No Allergens
Ingredients (17)
Filling
Sauce
Start Cooking
Prepare the Filling
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Sauté shallots in olive oil.
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Separately, cook quinoa in water, boil and simmer until water evaporates.
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Combine parsley and ou into quinoa and add salt, pepper and cinnamon.
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Place apricots and prunes in food processor until paste-like consistency. Mix into quinoa with shallots.
Note:
Per the book Aromas of Allepo, “Tamarind is known is Arabic s tamr hindi (literally, “Indian date”), the fruit contained in the hearty pod of the Tamarindus indica tree, which is native to tropical Africa. It is a principal component of ou.” Ou is available at some groceries and specialty supermarkets, and may be referred to as, Tamarhindi.
Assemble the Grape Leaves
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Cut off tips of leaves. Scoop one tablespoon of filling a few inches below the leaves and roll into cigar-like shapes.
Prepare the Sauce
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Blend the sauce ingredients together in food processor.
To Serve
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Layer stuffed grape leaves in a glass 7- and 1/4-inch (L) x 6- 5/8-inch (W) square casserole dish. Pour in the sauce. Cover the dish and bake at 350 degrees Fahrenheit for one hour.
Note:
Per serving (Stuffed Grapeleaf): Calories 193.9; Fat 3.4 g (Saturated 0.4 g); Cholesterol 0 mg; Sodium 30.2 mg; Carbohydrate 37.4 g; Fiber 3.3 g; Protein 5.1 g
Per serving (Sauce):
Calories 181.5; Fat 18.7 (Saturated 2.7 g); Cholesterol 0 mg; Sodium 2,327.2 mg; Carbohydrate 4.8 g; Fiber 0.3 g; Fiber 0.3 g; Protein 0.4 g
The grape leaves count toward your vegetable serving on your plate, and the rice counts toward your starch portion on the plate.
