Parve Yebra (Stuffed Grapeleaves)
Syrian Yebra (meat-stuffed grape leaves) are eaten on Shabbat, and in this recipe Beth offers a unique twist transforming the classic Syrian Yebra
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Food processor
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Spoon
Ingredients
- 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 cup Gefen Lemon Juice
- 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
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