Stuffed Grape Leaves with a Surprising Twist

Registered Dietician, nutritionist, and cookbook author Beth Warren joins Naomi in the kitchen for this Sunny Side Up, to bring her twist on classic Syrian Yebra - Stuffed Grape leaves. But while these delightful bites are usually stuffed with a meat filling, these have a surprising, sweet, and healthy alternative inside!


Sarah’s Parve Yebra (Stuffed Grapeleaves)

 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 cinnamon
 3–4 tablespoons Ou (see note)
 1 bunch dried prunes (a small handful)
 1 bunch dried apricots (a small handful)

Get the full recipe here!

For more with Naomi, check out Sunny Side Up!


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