kosher pareve recipes, kosher recipes, shavuot recipes and ideas

Pareve Stuffed Grape with Tamarind Sauce-Meatless Monday Kosher Recipe

2 Comments 22 May 2011

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With all of the dairy dishes that are prepared for the festive holiday of Shavuot, its a good idea to serve some lighter sides like this pareve yebrat, or stuffed grape leaves recipe. Stuffed grape leaves also are frequently called Dolma which is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as RussiaIran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf dolma. Common vegetables to stuff include zucchinieggplanttomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Dairy stuffed grape leaves are often eaten with yogurt. (source Wikipedeia)

This recipe is from Nina Cohen, who is famous for her  elegant entertaining and gourmet dishes. She is our very own Jewish Martha Stewart!

Pareve Yebra (Stuffed Grape Leaves Recipe)

  • 2 ½ cups goya white rice rinsed three times
  • ¾ cup pitted prunes
  • ¾ cup California apricots
  • 4 cups water
  • 1 ½ Tbsp kosher salt
  • 2 Tbsp olive oil
  • 6 shallots chopped, about 1 cup
  • 2 Tbsp olive oil
  • 1 16oz jar of grape leaves (available at specialty supermarkets such as Kosher Corner in Brooklyn)

Place prunes and apricots in food processor with steel blade and process until chopped and forms a ball. Boil water and add salt, oil, rice and prune and apricot mixture. Wisk mixture to combine well.

Cover and simmer on low flame for 15 – 20 minutes, or until rice is tender. Mix after 10 minutes while cooking.

While rice is cooking, sauté shallots in olive oil until golden.

Add shallots to cooked rice. Let mixture cool before rolling.

Rinse grape leaves and cut off stems.

Place leaves in a large pot of boiling water and cook for 15 minutes to soften leaves. Drain in colander.

Place leaves vein side up and roll as you would an egg roll. May be frozen at this point. Yield about 50-60 yebra

Place 36 yebra in a 3 quart pyrex    Preheat oven 350

Sauce:

  • 2 Tbsp tamarind -this is traditionally called “ourt”-this sweet and tangy sauce is available at specialty supermarkets such as Kosher Corner and Pomegrante in Brooklyn.
  • ½ cup fresh lemon juice,
  • 2 Tbsp dried mint,
  • ¼ cup olive oil,
  • 2 tsp sugar,
  • 1 Tbsp salt
  • 1 cup water.

Combine and pour over yebra. Cover and bake about 60 to 75 minutes. Serve hot or cold. Garnish with lemon slices.

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Your Comments

2 Comments so far

  1. Eric Fish says:

    I’m glad to see a vegan dish at a Kosher recipe site. This one looks great! I have boycotted Goya foods since the late ’90s for their anti – union harassment of employees. My store brand is cheaper and just as good. There are also plenty of other name brands if you don’t like generic. See
    http://www.changetowin.org/news/employee-free-choice-act-stories-rodolfo-chavez

  2. Jo says:

    This looks very refreshing, I will try it. I’ve made other variations of this recipe, but this one looks like it will be one of the best! Thank you. Please keep posting recipes!


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