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Parve
Easy
4 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
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.
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)
1/2 cup Gefen Extra-Virgin Olive Oil
8 cloves garlic, crushed or 8 cubes Gefen Frozen Garlic
2 tablespoons salt
2 tablespoons agave syrup
1 handful of mint
Sauté shallots in olive oil.
Separately, cook quinoa in water, boil and simmer until water evaporates.
Combine parsley and ou into quinoa and add salt, pepper and cinnamon.
Place apricots and prunes in food processor until paste-like consistency. Mix into quinoa with shallots.
Cut off tips of leaves. Scoop one tablespoon of filling a few inches below the leaves and roll into cigar-like shapes.
Blend the sauce ingredients together in food processor.
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.
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tamarind sauce homemade