Rice-stuffed Grape Leaves

Yaprakes de Parra

Preparation info
  • Makes about

    3 dozen pieces

    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Stuffed grape leaves are a culinary classic throughout Greece, Turkey, and most of the Middle East. They have long been favored by Sephardic Jews, as they can be prepared ahead of time and served on the Sabbath. Rice-stuffed yaprakes are generally offered cold, while most meat-filled leaves are served warm. Méri Badi’s version is somewhat original in that it uses fennel leaves along with the usual mint and parsley.