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!
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