Stuffed Grape Leaves (Egyptian Style)

Name: Stuffed Grape Leaves (Egyptian Style)
Ingredients: 1 lb fresh grape leaves (about 0.5 kg); Plenty of boiling water; 2 cups short-grain rice (about 400 grams); 1 cup tomato juice (about 240 ml); 2 tablespoons tomato paste; 1 medium onion, finely chopped; 1 cup finely chopped fresh dill, parsley, and cilantro (about 30 grams total); 3 tablespoons corn oil; Salt and pepper; Mixed spices; Chicken or beef broth; Juice of 1 lemon

سندس @sondos

October 6, Al Jīzah, مصر

Yalanji, also known as yaprak or stuffed grape leaves, is one of the most delicious dishes and goes by different names and preparation methods. Today, I'm sharing the Egyptian way to make it, along with step-by-step rolling instructions.

سندس @sondos

October 6, Al Jīzah, مصر

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Ingredients

1 lbfresh grape leaves (about 0.5 kg)
Plenty of boiling water
2 cupsshort-grain rice (about 400 grams)
1 cuptomato juice (about 240 ml)
2 tablespoonstomato paste
1medium onion, finely chopped
1 cupfinely chopped fresh dill, parsley, and cilantro (about 30 grams total)
3 tablespoonscorn oil
Salt and pepper
Mixed spices
Chicken or beef broth
Juice of 1 lemon

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Steps

1

First, blanch the grape leaves in boiling water. Place a batch of leaves in the water for 1 minute until their color changes, then transfer them to a strainer to cool slightly.
2

To prepare the filling: In a pot, heat the oil and sauté the onion. Add the tomato juice, tomato paste, salt, pepper, and spices. Let the sauce simmer. Once ready, mix it with the washed rice and chopped herbs, and stir well.
3

Start stuffing the grape leaves. Cut off the stem, then lay the leaf shiny side down so the filling goes on the dull side.
4

Place a portion of the filling in the center of the leaf.
5

Fold the right side of the leaf over the filling.
6

Now fold the left side over.
7

Roll up the leaf from the bottom to the top to form a tight cylinder.
8

Continue until all the leaves are stuffed. Arrange them in a pot and pour in enough broth to just cover the stuffed rolls, making sure the liquid doesn't go above the top layer.
9

Place the pot over medium heat for 15 minutes, then reduce to low for 10 minutes. Turn off the heat, pour the lemon juice over the top, and cover the pot again.
10

Now your yalanji is ready to serve. Enjoy!
11

Tip: I use the grape leaf stems to line the bottom of the pot before arranging the stuffed rolls. This helps prevent the grape leaves from sticking as they cook.
12

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