Ingredients
Grape leaves2 jar- Potatoes3 pieces
Egyptian Rice3 cup- Chopped parsley4 cup
- Chopped onion1.5 cup
- Chopped garlic4 cloves
Olive oil1 cup- Chopped tomatoes3.5 cup
- Chopped mint0.5 cup
Lemon Juice0.5 cup
Pomegranate Molasses0.5 cup- Salt and black pepper0
Seven Spices1 teaspoon
Curry1 teaspoon
Pepper Molasses1 teaspoon
Steps
- 1
Open the jars and drain them, then place them in a pot with a large amount of boiling water over high heat. Let the grape leaves boil for two minutes, then drain (if the leaves are fresh, boil for a longer time).
2 minRequired Tools:
Pot - 2
Mix the filling ingredients well and set aside.
5 minRequired Tools:
Mixing Bowl - 3
To roll the Yalanji, place a grape leaf with the rough side facing up and put a large amount of filling. Fold the sides of the leaf and then roll it (tighten the leaf well while rolling as the filling will shrink to half its size).
5 min - 4
Place potato slices at the bottom of the pot and layer the grape leaves on top until the quantity is finished.
5 min - 5
Place a weight (like a plate) on top of the Yalanji and cover it with a pot or something similar, then submerge it in room temperature water (just enough to cover it).
5 min - 6
Cook over medium heat for one and a half to two hours without covering until cooked (cooking time depends on the type of leaves) and serve cold.
90 min
Nutrition Facts
Grape leavesper 100gEgyptian Riceper 100gOlive oilper 100gLemon Juiceper 100gPomegranate Molassesper 100gSeven Spicesper 100gCurryper 100gPepper Molassesper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.