yalanji
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Yalanji is a traditional Middle Eastern dish, particularly popular in Syria and Turkey. It consists of grape leaves stuffed with a mixture of rice, vegetables, herbs, and spices, cooked until tender. The dish is typically served cold as an appetizer or side dish. The name "Yalanji" originates from the Turkish word "yalan", meaning "lie", as the dish traditionally resembles meat-stuffed grape leaves but is actually vegetarian.
Recipe
Ingredients:
20 vine leaves
2 cups short grain rice
3 tomatoes
2 onions
2 cloves garlic
1 bunch parsley
1 bunch mint
1 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
1/2 cup lemon juice
1 cup boiling water
Instructions:
Rinse the vine leaves well under cold water, then blanch them in boiling water for 3-5 minutes. Drain and set aside.
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Finely chop the tomatoes, onions, garlic, parsley, and mint. Mix them in a large bowl with the rice, salt, pepper, olive oil, and lemon juice.
Lay a vine leaf flat on a cutting board, vein side up. Place a spoonful of the rice mixture in the center of the leaf, then fold in the sides and roll up the leaf to enclose the filling. Repeat with the remaining leaves and filling.
Arrange the stuffed vine leaves in a large pot, seam side down. Pour in the boiling water, then cover the pot and simmer over low heat for about 45 minutes, or until the rice is cooked and the leaves are tender.
Allow the Yalanji to cool in the pot, then serve at room temperature.