Stuffed Grape Leaves with White Beans

Ojas de Parra kon Avas

Preparation info
  • Serves


    • Difficulty


Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

Given the title of this recipe, which comes from Sefarad Yemekleri, you might think you are getting vine leaves stuffed with white beans, but that would be off the mark. These are the traditional meat-and-rice-stuffed vine leaves, also called yaprakes or sarmas. (In Atlanta’s Temple Or Ve Shalom cookbook, they are called yaprakes de oja.) after the stuffed grape leaves have simmered, cooked white beans are added to the pan, and the grape leaves and beans are cook