Filling

Cup of Yum
1. In a Dutch oven over medium heat, heat olive oil and brown onions, garlic, tomatoes, parsley and rice.
2. Stir constantly for 5 minutes.
3. Add the salt, b'har, and mint and mix well for 2 minutes.
4. Add the dibss banadora (tomato paste) and the dibss roumman (pomegranate molasses)
5. Sauté for 3 minutes, stirring constantly so that the mixture absorbs all the ingredients well.
6. The filling becomes sticky and firm and is ready when all the liquid elements have been absorbed. Let cool.

Rolling the vine leaves

1. In a large saucepan, boil a large amount of water and immerse the vine leaves (fresh or in brine).
2. Turn off the heat and let stand for about 4 minutes. Do not leave too long or the leaves may tear. Drain.
3. Cut the stem of each vine leaf before garnishing.
4. Spread a leaf on a work surface, with the midrib on top.
5. 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.
6. Fold the vertical sides of the leaf over the filling, then fold down the horizontal side, and roll the sheet firmly and tighten securely.
7. Renew the operation until all the ingredients are gone.

Cooking

1. Line the bottom of a pot with sliced ​​potatoes. This technique prevents the bottom leaves from sticking or burning.
2. Arrange the yalanji in the pot, squeezing them well. Lay out several layers until you form a pyramid.

Sauce

1. In a bowl, dilute the dibss roumman (pomegranate molasses) and the dibss banadora (tomato paste) in the lemon juice and water.
2. Then add the rest of the ingredients and mix well.
3. Pour this mixture into the pot and, if necessary, add water so that it covers the yalanji.
4. 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.
5. Cover and cook over high heat for 10 minutes and then on medium heat for 15 minutes.
6. Let cool completely. The vine leaves will absorb the sauce.
7. Serve cold.