Vegan Stuffed Grape Leaves, yalangi ورق دوالي صيامي
Palestine in a Dish recipe - Middle Eastern
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.2 cups of bulgur (uncooked) type #3 or 4
- 3-4 tomatoes finely chopped
- ½ sweet onion finely chopped
- 3-4 garlic cloves crushed
- ¾ cup olive oil
- ¾ cup of lemon juice
- 1 cup of boiled water
- salt
Instructions
- 1
Open grape leaves jar and gently take leaves out, rinse well cleaning them from all residue. Place leaves in a strainer.
- 2
In a large bowl, place bulgur after rinsing, and add tomatoes, onions, garlic, salt, ¼ of a cup lemon and ¼ of a cup olive oil. Mix everything well together.
- 3
Separate leaves from each other and use about ½ of a tablespoon to fill in each leaf, bring leaves from each side to close then roll towards the end. More videos are available on story/highlight on my Instagram account @palestineinadish. Once rolled, place each grape leaves in a cooking pot lining them next to each other for one layer, then on a second layer on top, keep repeating the process until all leaves are rolled.
- 4
Once done, place the pot on the stove, sprinkle some salt, pour 1 cup of boiled water, let it boil on high heat for 10 minutes, then cover the pot and turn the heat on low.
- 5
Let it cook for about half an hour, then pour the rest of the lemon juice and olive oil (which is about a ½ a cup of each) over the pot, put the lid back on and continue to simmer on low heat for another hour.