Yalanji is a dish of Arabic cuisine. This is a dolma option for vegetarians. It is customary to serve it cold. A great dish for hot summer and the use of fresh products from the garden.
It is necessary
- - round grain rice - 350 grams;
- - red salad onion - 1 piece;
- - fleshy tomatoes - 3 pieces;
- - lemon - 3 pieces;
- - garlic - 3 cloves;
- - fresh mint - 6 branches;
- - parsley - a large bunch;
- - olive oil - 160 milliliters;
- - favorite seasonings for rice and herbs - by preference;
- - grape leaves - 40 pieces.
Instructions
Step 1
If necessary, sort the rice, rinse and soak it in cold water for at least half an hour, and ideally overnight. Then drain the water.
Rinse sprigs of parsley and mint, dry and chop finely. Add chopped herbs to rice and stir.
Step 2
Peel the onion and garlic, wash the tomatoes thoroughly and remove the stalks. Squeeze the garlic through a press to the rice and add finely chopped onions and tomatoes.
Next, you need to make a dressing for the yalanga filling. To do this, squeeze the juice from one lemon, combine with 4 tablespoons of olive oil, salt and pepper. Add dressing to rice with vegetables and stir again thoroughly.
Step 3
Now you need to prepare the grape leaves. They can be used in a variety of ways. Sauerkraut should be soaked to remove excess salt; defrost frozen and cook in boiling water for about 5 minutes; fresh leaves are enough to rinse and pour over with boiling water.
Place the prepared grape leaves one at a time on a cutting board, matte side up. Then put on a tablespoon of the filling on them, tuck the edges and tightly twist the tube from each sheet.
Step 4
Next, you need a deep pan with thick walls. For insurance against sticking, you can line the bottom with a few grape leaves or lay chopped raw potatoes. On top of this, you need to lay out the yalangi tightly and cover them with a plate that fits the diameter of the pan. So you can be sure that not a single leaf will unfold during the cooking process.
Now you need to boil a liter of water and salt it well, you can use bouillon cubes. Pour the yalangi with boiling broth so that the liquid completely covers the plate. Bring to a boil over high heat. Close the lid and leave for 5 minutes. Then reduce the heat to a minimum and simmer for about 40 minutes.
Step 5
At the end, you need to squeeze the juice from 2 lemons, combine it with the remaining olive oil. Remove the plate from the yalanji, pour over them with this sauce and cook for another 5-7 minutes. Turn off the heat and leave to simmer in its own heat for about 10 minutes.
You can also serve warm, but this dolma becomes especially tasty after a night in the refrigerator.
