Stuffed Grape Leaves with Vegetables (also known as Yabraq, Yalanji, or Dolma, names vary by country)

Name: Stuffed Grape Leaves with Vegetables (also known as Yabraq, Yalanji, or Dolma, names vary by country)
Ingredients: leaves Fresh grape; For the filling: 1 bunch of parsley; About 10 fresh mint leaves (using too much can make the dish bitter); 3 green onions; 4 tomatoes; 2 lemons; 1/2 cup short-grain rice (about 100 grams); 1/4 cup oil (about 60 ml); Salt

hanin mokdad-zahraa @zahraa

لبنان

Stuffed Grape Leaves with Vegetables (also known as Yabraq, Yalanji, or Dolma, names vary by country)

hanin mokdad-zahraa @zahraa

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Ingredients

leavesFresh grape
For the filling: 1 bunch of parsley
About 10 fresh mint leaves (using too much can make the dish bitter)
3green onions
4tomatoes
2lemons
1/2 cupshort-grain rice (about 100 grams)
1/4 cupoil (about 60 ml)
Salt

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Steps

1

Blanch the grape leaves. Wash and roughly chop the vegetables; they don't need to be finely chopped.
2

Mix the chopped vegetables with lemon juice, salt, oil, and rice to make the filling.
3

Stuff the grape leaves with the filling and roll them up.
4

Place some vegetables like bell pepper, carrot, and potato at the bottom of the pot to add flavor and prevent the grape leaves from sticking.
5

Arrange the stuffed grape leaves in the pot. Drain any excess liquid from the filling and pour it over the grape leaves. Add more lemon juice, salt, and water if needed. Press the grape leaves down with a flat plate to keep them in shape. Simmer for 1 to 1 1/2 hours, depending on the quantity, until done and ready to serve.