Friday, December 5, 2008

Yalanji

Yalanji (Arabic: يلنجي) also known as Warak Enab, is an Arabic popular dish of Lebanese origin. The plate is composed by vine leaves stuffed with rice, principally. Yalanji is an appetizer dish mostly served at Lebanese, Syrian and Jordanian famous restaurants. Here is a step by step recipe on how to make homemade yalanji.

Ingredients:
  • 500g vine leaves fresh or a packet of vine leaves kept in salted water.
  • 1 1/2 cup rice washed.
  • 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 and pepper to taste.
Preparation:
  1. Dip the vine leaves in boiling water for 1 minute, remove and put aside. Then, mix the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper. Open the vine leaves on a board one at a time. Put 1 tablespoon of the mixture on each, fold in 2 sides then roll as a small cigar. Repeat until finish all the leaves or the stuffing.
  2. Place the sliced potatoes in the bottom of a saucepan, then put the stuffed 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 about 1 hour when the leaves are well cooked. Serve cold.
Video: The Making of Yalanji

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