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Pareve Stuffed Grape  with Tamarind Sauce-Meatless Monday Kosher Recipe

kosher pareve recipes, kosher recipes, shavuot recipes and ideas

Pareve Stuffed Grape with Tamarind Sauce-Meatless Monday Kosher Recipe

2 Comments 22 May 2011

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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Oven Baked Smashed Potatoes

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes

Oven Baked Smashed Potatoes

1 Comment 22 September 2010

Oven Baked Smashed Potatoes:

The boring potato has turned into the talk of the town.

Check out this recipe – easy, delicious and NEW!

Ingredients:

As many new potatoes as you would like to eat

Lots of good olive oil

Salt and pepper

Fresh herbs

Parchment paper is very useful

Preheat your oven to 450-475

Boil up as many potatoes as you’d like in some nicely salted water (taste it, it should taste like the sea…adding enough salt to the boiling water is CRUCIAL!!! to a well seasoned inside.)

When the potatoes are cooked through, drain the water and set aside for a moment as you spread a parchment paper over a baking tray.

Pour olive oil generously over the bottom of the parchment covered tray, making little pools of oil – as many pools as you have potatoes. Use about 1Tbls of oil under each potato.

Place a potato on each pool of oil, and squish (don’t mash to death- just squish as if you sat on it) down flat over the top of the oil. Repeat with the remaining potatoes.

Drizzle another Tbls of oil over the top of each potato and then sprinkle with salt and pepper.

If desired, sprinkle on a little fresh chopped rosemary or thyme (freshly minced chives are also very nice.)

Bake for 20 minutes or so in your very hot oven until the potatoes are crispy and golden on top.

(courtesy of hubpages)

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