Yalanji (Stuffed Grape Leaves)

The origin of stuffed grape leaves goes back to the time when Alexander the Great besieged Thebes. Food became so scarce because of embargos, so people began to cut meat into little bits and roll it in grape leaves. 

Stuffed grape leaves is a popular dish known in Arabic as “Warak Enab” and it is served cold as an appetizer, as part of the mezes that precedes the main course.  It is also there on every occasion and every celebration, in Ramadan, Christmas, wedding parties… in all versions of it). 

Syrian cuisine however has two ways for cooking grape leaves, as Wara’ Enab, cooked with meat; whereas Yalangi which is stuffed with a vegetarian mix with olive oil and regarded as a main part of Syrian table appetizers and does not include any meat in the filling. 

Some people call the stuffed grape leaves “Dolma”; which contains additional filling like: raisins, walnuts, pine nuts and tomatoes with rice and spices. 

Grape leaves are both low in calories and high in fiber. They also have high amounts of vitamin A and vitamin K. They have a very high antioxidant content. 

  

  

Ingredients 

2 cups of short grain rice. 

1 medium yellow onion chopped. 

1/4 cup olive oil divided. 

3 Tablespoons tomato paste. 

1 can 15 oz tomato sauce. 

1 cup parsley chopped. 

1/2 cup fresh cilantro chopped. 

1/3 cup dill chopped. 

1 Tablespoon dry mint. 

1/2 teaspoon ground black pepper. 

1/2 teaspoon salt or to taste. 

1/2 pound half a jar preserved grape leaves. 

  

Cooking liquid: 

2 1/2 cup warm stock or water. 

1 bouillon 

1 1/2 Tablespoon lemon juice. 

1 teaspoon tomato paste. 

2 Tablespoons of olive oil. 

  

Instructions 

In a pot over medium-high add about 2 liters of water and 1 Tablespoon olive oil and bring to a boil. 

Divide grape leaves into 4 equal parts, add each part to the boiling water, let it boil for 3-4 minutes then take it off the water in a colander then add the next part. 

Let the grape leaves cool before handling. 

In a large pot over medium-high heat add the rest of olive oil . 

Saute onions until translucent, add tomato sauce and paste, stirring them together. 

Add rice, spices and herbs and cook for just two minutes. Turn heat off and set aside to cool down. (note 5) 

Now the leaves should have cooled. Cut off the stems, keeping them aside. 

Stuff the leaves: 

Place one leaf smooth side down on a cutting board. 

Take about 1.5 teaspoon of the rice mixture and place at the broad end of the leaf. 

Fold both sides over the rice and roll tucking it nicely. Repeat with all leaves until they are done. 

Place the herb stems, if you have them, tomato slices or onion slices and the grape leaves stems at the bottom of a 4 quart pot. 

Arrange stuffed grape leaves in rows leaving no space in between. 

In a measuring cup add stock and warm up in the microwave for just 30 seconds. Add tomato paste, lemon juice and dissolve bouillon in the mixture. 

Pour the cooking liquids over, and place the pot on medium-high. 

When it starts to bubble around the sides, reduce heat and place a flat plate over the grape leaves. 

Cover and let it simmer until fully cooked, about 75 to 90 minutes on low flame. 

Check for doneness after an hour.

 

Lara Khouli