Stuffed grape leaves are loved throughout the Middle East and beyond, and are consumed from Greece and Turkey up to Middle Asia. You may know these little treats by the name Dolma, which is Turkish for ‘stuffed’.
Hence Dolma can actually refer to any stuffed vegetable.
Yalanji is a vegetarian variation of the dish and commonly eaten in the Levant as an appetizer or as part of a mazzah with kibbeh and tabbouleh, among others! The Levant stuffed vine leave dish with meat is called Yabrak.
Stuffed vegetables in general are a common feature of the Middle Eastern cuisine. The dishes are absolutely delicious and though easy to make (truly!) stuffing is time consuming. Therefore you may want check out our other recipes on stuffed vegetables and prepare some of those delicious dishes together.
- 1 1/2 cup rice
- 500 g vine leaves fresh or (a packet of vine leaves kept in salted wter)
- 1 cup parsley chopped
- 1/2 cup mint leaves chopped
- 4 small tomatoes chopped
- 4 spring onions chopped with their greens
- 1/2 cup olive oil
- 3/4 cup lemon juice
- 2 potatoes sliced
- salt & pepper
- Dip the vine leaves in boiling water for 1 minute, remove and put aside. If using the ones from the packet remove and wash a few times to get rid of the salt.
- Fry the onions then put ricefry for 5 mn then combine the herbs, tomatoes, lemon juice, oil, salt and pepper and all the ingridients turn for a few minutes ,let the mixture cool .
- Open the vine leaves on a board one at a time. Put 1 tsp of the mixture on each, fold in 2 sides then roll like a small cigar. Repeat till you finish all the leaves or the stuffing.
- Arrange the sliced potatoes in the bottom of a saucepan, then put all the stuffed vine leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening.
- Cook on slow heat for 1 hour or till the leaves are well cooked. Serve cold