Yebra (Stuffed Grape Leaves) with Apricots
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:
- Chef's knife
- Mixing bowl
- Colander
- Measuring spoon
- Baking sheet
- Parchment paper
- Freezer
Ingredients
- 40 stuffed grape leaves (recipe follows)
- 1/3 cup tamarind paste
- juice of 2–3 lemons
- salt, to taste
- 2 cups Turkish apricots, soaked in warm water for 10-15 minutes
- 1 tablespoon Tuscanini Olive Oil
- 1–1 and 1/2 pounds chopped meat (can use chicken or turkey)
- 1 cup uncooked rice, soaked in warm water for 15 minutes
- salt
- pepper
- allspice
- 1 jar of grape leaves (I use Orlando)
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