Cooking Yebra

We taught you how to roll and freeze the yebra, and I’m sure you were eager to know how to actually cook at eat it…well here’s one way to do it!

Yebra is definitely a Syrian favorite. We eat it with sweet sauce, sour sauce, meat filled, and with rice and chick peas inside (a pareve version). Different families prefer it different ways. This is not how our mom makes it, but it’s a really yummy version with apricots, one of my favorites.

These take a long time to cook, so if you’re making it for Friday night dinner, make it on Thursday night and reheat it before dinner Friday.

This recipe is from the Deal Delights cookbook.

Ingredients:

  • Oil
  • About 25 – 30 yebra
  • Dried apricots
  • 1 cup water
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice (I used fresh squeezed)
  • 1/4 cup oot (tamarind paste)

Directions:

1. Place 1 tablespoon of oil into a pot – the recipe says a 3 quart saucepan, but my experience with this is BURNT yebra. Have a cast iron skillet? Use that! Line the bottom with dried apricots, cut side up (halve them if you have whole apricots). Top with yebra, cover, and let steam for 10-15 minutes.

2. In a bowl, mix the water, sugar, lemon juice, and oot. Add the sauce to the pot and top with additional apricots. Put a small plate on top to prevent the yebra from unwinding. Cover and simmer on LOW for 2 1/2 – 3 hours.

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3 responses to “Cooking Yebra

  1. Stunning. Absolutely stunning.

  2. I’ve made these with quinoa, which makes it acceptable for use at Pesach.

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