The Yaprach is one of the authentic foods of the Kurdish tradition. It symbolizes the coming of spring because of the fresh grape leaves and the transition in nature of the blossoming vineyards.
You can save and eat from it all week. It does not spoil because it has no meat and it contains lemon and oil that preserves it.
To this day, it is customary to cook it for trips and traveling.
You can chop the dill and onions easily with a food processor if desired.
The recipe is from Shula Giladi, who offers culinary workshops and family meals in the Galilee, get more information and book your time with the Kurdish mama at Shula from Shtula.
Get Shula's Zalobiya / Fried Kurdish Pastry recipe.
- Cook Time
- Prep Time
- ½ kg (1 pound) short grain rice, washed and drained
- 1 bunch fresh dill, finely chopped
- 5 green onions, chopped
- 2 white onions, finely chopped
- ¾ cup canola oil
- ½ cup lemon juice
- 1 tablespoon salt
Vegetables for Stuffing
- 3 onions (choose long ones)
- 1 cup pickled grape leaves
1. In a large bowl, combine rice, dill, green onions, white onions, oil, lemon juice and salt. Mix well.
2. Separate the layers of onions as seen in the video. Stuff the onions with the filling and place in the bottom of a large pot.
3. Fill the grape leaves with the filling and fold into packets. Place on top of the onions, layering them until finished.
4. Place a plate over the stuffed grape leaves and add water to cover, and place a cover on the pot. Cook on high heat until it comes up to a boil. Then lower the heat to low and cook for 1 hour. Serve warm or cold.