Wasfetna

Stuffed grape leaves with oil (Yalanji)

Grape leaf rolls stuffed with rice, tomatoes and herbs, cooked with olive oil and served cold.

Stuffed grape leaves with oil (Yalanji)
Cooking time
2 hr 20 min
Hands-on time
1 hr 15 min
Free time
1 hr
Difficulty
Hard
Cuisine
Levantine
Calories
260

Yalangi is the fasting version of stuffed grape leaves: meatless, with olive oil and lemon, served cold, it's the first thing to grab from the mezze. Its refreshing tang and tomato and mint filling make it a summer staple.

Before you start

  • Great made aheadIt is cooked a day in advance and left in its pot — its flavor is deeper the next day, and it is originally served cold.

Ingredients

6people

Amounts follow the number of people

For the filling

For cooking

For a larger number of guests, double the ingredients, adding salt and acidity gradually after tasting.

Shopping list

Equipment

  • Medium pot — The rolls are packed into it tightly over the potato slices.
  • Plate that fits inside the pot — Inverted over the rolls to stop them floating and unwrapping.

Method

  1. Mix all the filling ingredients together.

    5 min
    You’ll know it’s ready when

    A moist mixture, glossy with oil.

    Tip: Mix only until homogeneous and taste before adding more salt.

  2. Roll the leaf with a thin finger of filling — a medium roll, not a tight one.

    10 min
    You’ll know it’s ready when

    Even, well-sealed pieces with no filling leaking out.

    Tip: Raw rice swells; rolling too tight splits the leaf.

  3. Spread the potato slices on the bottom of the pot and arrange the rolls tightly on top of them.

    10 min
    You’ll know it’s ready when

    The bottom of the pot is covered and the rolls are packed tightly against each other.

    Tip: The potato slices protect the rolls from burning and keep them from sticking to the bottom.

  4. Place an upside-down plate on top of it, and add hot water and oil until it is covered; add the lemon only if you like the sour taste.

    8 min
    You’ll know it’s ready when

    The water and oil cover the rolls and the upside-down plate sits firm on top.

    Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.

  5. Cook over a very low heat.

    1 hrYou can walk away
    You’ll know it’s ready when

    The leaf is perfectly soft and the rice is cooked — try a roll.

    Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.

  6. Leave it to cool in its pot, then arrange it and serve it cold; the squeeze of lemon is to taste.

    20 minYou can walk away
    You’ll know it’s ready when

    It has cooled completely in its pot and is arranged on the serving dish.

    Tip: Don't cut the resting time short; it is part of getting the final texture right.

What this teaches

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