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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) Filling 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! For more with Naomi, check out Sunny Side Up!
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Beth, I love your enthusiasm and smile!