Yalanji
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
mins
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Total Time
1 hr 40 mins
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Servings
10 people
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Calories
280 kcal
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Course
Appetizer
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Cuisine
Middle Eastern, Syrian, Vegan
Yalanji
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Yalanji (dolma) is a traditional Syrian vegetarian recipe made from vine leaves stuffed with rice, vegetables, and herbs.
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Ingredients
- 100 grape leaves
- 2 potatoes , peeled and sliced
For the filling
- 1 cup round rice
- ½ cup olive oil
- 1 bunch parsley , finely chopped
- 2 tomatoes , peeled seeded and diced
- 3 onions , finely chopped
- 4 cloves garlic , finely chopped
- 1 tablespoon dried mint
- 1 tablespoon red hot pepper molasses (dibss fléflé)
- 1 tablespoon tomato paste (dibss banadora)
- 5 tablespoons pomegranate molasses (dibss roumman)
- salt
For the sauce
- 3 tablespoons pomegranate molasses (dibss roumman)
- 2 tablespoons tomato paste (dibss banadora)
- 2 tablespoons lemon juice , freshly squeezed
- 4 cloves garlic
- 1 tablespoon dried mint
- 1 tablespoons salt
- 4 cups water (to cover the vine leaves)
Equipment
- Dutch oven
Instructions
Filling
- In a Dutch oven over medium heat, heat olive oil and brown onions, garlic, tomatoes, parsley and rice.
- Stir constantly for 5 minutes.
- Add the salt, b'har, and mint and mix well for 2 minutes.
- Add the dibss banadora (tomato paste) and the dibss roumman (pomegranate molasses)
- Sauté for 3 minutes, stirring constantly so that the mixture absorbs all the ingredients well.
- The filling becomes sticky and firm and is ready when all the liquid elements have been absorbed. Let cool.
Rolling the vine leaves
- In a large saucepan, boil a large amount of water and immerse the vine leaves (fresh or in brine).
- Turn off the heat and let stand for about 4 minutes. Do not leave too long or the leaves may tear. Drain.
- Cut the stem of each vine leaf before garnishing.
- Spread a leaf on a work surface, with the midrib on top.
- Place 1 tablespoon of filling at the base of the rib of the leaf, forming a kind of cylinder and leave a small margin for the edges.
- Fold the vertical sides of the leaf over the filling, then fold down the horizontal side, and roll the sheet firmly and tighten securely.
- Renew the operation until all the ingredients are gone.
Cooking
- Line the bottom of a pot with sliced potatoes. This technique prevents the bottom leaves from sticking or burning.
- Arrange the yalanji in the pot, squeezing them well. Lay out several layers until you form a pyramid.
Sauce
- In a bowl, dilute the dibss roumman (pomegranate molasses) and the dibss banadora (tomato paste) in the lemon juice and water.
- Then add the rest of the ingredients and mix well.
- Pour this mixture into the pot and, if necessary, add water so that it covers the yalanji.
- Lay a hollow plate on the yalanji, and a weight on top. This obligatory tip prevents the vine leaves from opening, and the stuffing to come out.
- Cover and cook over high heat for 10 minutes and then on medium heat for 15 minutes.
- Let cool completely. The vine leaves will absorb the sauce.
- Serve cold.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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