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Recipe by Beth Warren

Parve Yebra (Stuffed Grapeleaves)

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Parve Yebra (Stuffed Grapeleaves)
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

25 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Fat - Low Carb - No Refined Sugar

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.

Ingredients

Filling

  • 2–3 shallots, chopped

  • 1 teaspoon plus 1 tablespoon Gefen Extra-Virgin Olive Oil, separated

  • 1 cup quinoa

  • 2 cups water

  • 1 bunch fresh parsley, chopped

  • salt, to taste

  • pepper, to taste

  • dash of Gefen Cinnamon

  • 3–4 tablespoons Ou (see note)

  • 1 bunch dried prunes (a small handful)

  • 1 bunch dried apricots (a small handful)

Sauce

  • 2 tablespoons agave syrup

  • 1 handful of mint

Directions

Prepare the Filling

1.

Sauté shallots in olive oil.

2.

Separately, cook quinoa in water, boil and simmer until water evaporates.

3.

Combine parsley and ou into quinoa and add salt, pepper and cinnamon.

4.

Place apricots and prunes in food processor until paste-like consistency. Mix into quinoa with shallots.

Notes:

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

1.

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

1.

Blend the sauce ingredients together in food processor.

To Serve

1.

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.

Notes:

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.

Recipe tags

appetizers apps beth warren gluten free grape leaves healthy healthy version Mediterranean quinoa sefardi food sephardi food starters stuffed sunny side up syrian syrian cuisine traditional
Parve Yebra (Stuffed Grapeleaves)

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Dinah Sultan
Dinah Sultan
2 years ago

tamarind sauce homemade

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