logo

Yalanji

yalanji
  • NAServings
  • NAPrep Time
  • NACook Time
  • NAReady In
Print Recipe

Grape leaves stuffed with vegetarian mix and cooked in a sour tangy sauce. served cold as an appitizer. 


Ingredients

Prepare Grape leaves:
Stuffing:
Cooking:

Step by Step method

Prepare Grape leaves:

  1. cut the stems and arrange on top of each other.
  2. Dip in boiling water for 5 minutes ( remove it once their color changes).
  3. Dip in cold water and drain. 

Stuffing:

  1. Saute onion with olive oil. Do not let it turn to yellow.
  2. Add tomato and cook for 2 minutes.
  3. Add parsley and rice. 
  4. Add pomegranate molasses.
  5. Add salt, pepper, allspice.
  6. mix well and cook for 5 minutes over medium - low heat.
  7. set aside to cool. 

Rolling:

  1. place one leaf on a board. smooth side down.
  2. Put about 1 tablespoon of stuffing horizantally on the top and keep a good margins. 
  3. Fold the sides over the stuffing.
  4. Roll like a Cigar.

Cooking:

  1. Place potato on the bottom of a large pot.
  2. Arrange stuffed leaves on top ( they have to settled and attached... dont give them the chance to move dear!).
  3. Mix salt, water, black pepper, olive oil, pomegranate molasses, and lemon juice.
  4. Pour the mixture over the leaves.
  5. Add water to cover the leaves.
  6. Place a ceramic plate (an oven plate and should be a little bit smaller than the pot) over the leaves. 
  7. Cover the pan, bring to boil over a high heat. 
  8. Reduce the heat to low and simmer for an hour.
  9. Taste one, if its still need more cooking then keep it for more time (Add more water if needed).
  10. When its done, set aside to cool.
  11. Arrange in a serving plate and decorate with lemon widges and potato slices. 

Tips & variations

  • If you are using jar preserved grape leaves, dip it in the hot water only for 1 or 2 minutes just to get rid of all preservatives and extra salt.

  • You can store extra leaves in the freezer in a dark bags.

Comments