Yebra

 from The 100 most Jewish Foods  (2019, Artisan Publisher)

essay by Michael J. Cohen

"A welcome alternative to the dull stuffed grape leaves

in congealed goo you see in specialty store,

YEBRA are stuffed with hashu -- the meat-and-rice

mixture commonly used in Syrian dishes -- served

hot, and bathed in a tangy sauce of caramelized

apricots and tamarind concentrate ( oot  or  temerhindi ).

Syrian Jewish cuisine shares much of its repertoire with 

the native cuisines of the Eastern Mediterranean, where

anything that can be stuffed will be stuffed.  But

YEBRA's fruity-sour sauce distinguishes its provenance

as specifically Jewish -- likely influenced by Jews who 

settled in Aleppo from elsewhere, including Persia,

where the use of apricots in savory dishes is more

prevalent."