Middle Eastern
Yalanji
“Tender grape leaves stuffed with a lemony rice and herb filling.”
Medium2 hours
Where it comes from
Yalanji, a variant of dolma, hails from the Levantine region, favored for its refreshing vegetarian filling and Ottoman-era roots.
Follow the thread
On the Palate
What goes into it
Vegetables
Fruits
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Rinse grape leaves and set aside.
- 2
Mix rice with chopped tomatoes, onions, mint, parsley, lemon juice, olive oil, and spices.
- 3
Place a spoonful of filling on each leaf and roll tightly.
- 4
Arrange in a pot, seam side down.
- 5
Cover with water and simmer until leaves are tender.
