Rolling Yebra

Yebra, or stuffed grape leaves, is a traditional Syrian food that can be prepared in a few different ways. But before you can eat it, you have to actually stuff and roll the grape leaves with hashu (there’s a pareve version, too). To make a whole 16-oz. jar of grape leaves, you need to double the hashu recipe.

I actually used a slightly different recipe for hashu. This one is from a cookbook called Deal Delights, a pretty old book with traditional Syrian recipes.

IMG_3783 IMG_3782 grape leaves

Hashu ingredients (doubled from original recipe):

  • 2/3 cup of white rice, rinsed
  • 2 pounds chopped meat
  • 3 tablespoons vegetable oil
  • 2 teaspoons allspice
  • 1 teaspoon cinnamon
  • Salt and pepper.


Mix all ingredients together in bowl.

To stuff the grape leaves you will need:

  • A colander to rinse each individual leaf
  • A knife to cut off the end of the stem
  • A board to work on


1. Place leaf vein-side up on board (I used a plastic cutting board) and cut off the thick stem on the bottom. Place about a tablespoon of hashu in the center of the leaf (near the bottom edge) and roll the sides over it. Roll up, tucking in the sides that start sticking out. Place on parchment-lined sheet to freeze. Continue until you finish the hashu or the grape leaves.







2. If you have leftover hashu, take about two tablespoons and form into ball. We always fight over these!

3. With the leftover grape leaves, you can make pareve yebra, or save it for your next batch.

From this batch, I got 66 meat yebra, with eight leaves  left over. When I finished a layer, I put a piece of wax paper on top and started again. I put the tray in the freezer – when they are nice and frozen, I’ll switch them to zip top bags. They’ll be ready to use straight from the freezer for a delicious Shabbat meal.

yebra tray

Stay tuned to read how to cook the yebra.

2 responses to “Rolling Yebra

  1. I’ve been really enjoying your site so far. Have you guys seen the Aromas of Aleppo book?

    It’s got great photos of Syrian food. My family gives them out as wedding presents to every woman in the family.

    Keep up the great work. I love your ideas, even though I don’t keep a kosher kitchen myself, sometimes I’ll cook kosher when at a relative’s house.

  2. Hi, yes we have that book! It has some great classic Syrian recipes that we make almost weekly. The pictures are great, it’s definitely a great wedding present to be used as a cookbook and a coffee table book.

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