Parve Yebrah

Meat

INGREDIENTS

1 small jar grape leaves
3 cups par boiled short grain white rice
12 diced apricots
2 shallots, minced
1/2 jar Kalamata olives, chopped, reserving juice
2 tablespoons tamarind sauce
Salt
White pepper
Allspice
1/4 cup olive oil
1/4 cup lemon juice
3 garlic chopped
1/4 cup juice from olives

DIRECTIONS

1. Combine the rice with the apricots, shallots, olives, and tamarind sauce. Season with salt, pepper and allspice. Roll the grape leaves with this mixture.

2. Line up grape leaves in a Pyrex and pour over the lemon juice, oil, garlic and juice from olives. Cover and bake 45 minutes at 350°.