Best Yalanchi Recipes

DOLMAS -YALANCHI: GRAPE LEAVES:

Yield Y=35-40 #5/each

Number Of Ingredients 4

1-8oz.JAR GRAPE LEAVES[COLD
Rinse-Drain-Separate;"REMOVE-STEMS"(mixture folded onto CUT-STEMS and rolled later)* *
1-1/2 C.RICE[Presoaked/HOT WATER];1-1/2C.OliveOIL;1-LB ONIONS-CHOPPED; 1/8C.FR.LEMON JUICE;#2-GARLIC Cloves;1-T MINT,Crushed; 1/4C.PINE NUTS;
[1/4C.GoldenRaisins;Green Peppers;1 can-StewedTomatoes Optional];1t.Sugar; Salt&Peper;1/2t.-DILL[or]Allspice;*1/2Bunch PARSLEY;-1T.MINT.

Steps:

BOTTOM OF DUTCH-OVEN:Lay few leaves to bottom; Set aside. Rice:(absorbed water)set aside. SKILLET:1/2-OIL,Brown: ONION&GARLIC;(+,-Ground meat)Remove&SetAside. ADD:Onion&garlic:DILL,PARSLEY,MINT,RAISIN,SUGAR,SALT&PEPPER; pine nuts,5min.[Add Optional]; MIX WELL. PLACE: * 1-T. OF FILLING AT CENTER OF DULL-STEM SIDE leaf; FOLD BOTTOM&SIDES OVER FILLING AND ROLL INTO "OBLONG-SHAPE" WITH "SHINY"SURFACE ON OUTSIDE.Place in layers SEAM-DOWN. POUR:1c.WATER&remaining OLIVE-OIL w/LEMONJUICE.Place heavy plate top of layered DOLMAS; COVER/SIMMER LOW HEAT 40/min.STOVE-TOP/OR OVEN 350F.

Yalanchi Stuffed Tomatoes image

Provided by Bergy

Time 1h

Yield 12 serving(s)

Number Of Ingredients 19

12 medium tomatoes
1/3 cup fresh lemon juice
salt
1/3 cup virgin olive oil (or Lite)
2 medium onions, chopped
1/2 cup currants, soaked in warm water for 10 minutes and drained
1/2 cup pine nuts
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/4 teaspoon paprika (Hungarian preferred)
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
2 tablespoons lemon juice
1 cup long grain rice, cooked (Basmati)
1/4 cup vermouth (if you do not like to use spirits substitute with Apple Juice) or 1/4 cup dry white wine (if you do not like to use spirits substitute with Apple Juice)
1/4 cup water
1/4 cup olive oil

Steps:

Slice off the tops of the tomatoes, save for caps.
Scoop out the pulp (reserve for other use).
Sprinkle hollowed tomatoes lightly with lemon juice (reserve at least 2 tbsp of lemon juice) and salt.
Invert the tomatoes onto paper towels to drain.
Heat Olive Oil in a large skillet, medium heat.
Add onions and cook until clear and just golden, stirring occasionally, about 10 minutes.
Add currants, Pine nuts,dill, parsley,allspice, pepper, paprika, cinnamon and cayenne, stir 2 minutes.
Add Lemon Juice.
Mix Rice into the onion mixture.
Adjust seasoning.
Press mixture into the hollowed out tomatoes and cover with the reserved tops.
Preheat oven to 375F degrees, Brush baking dish witholive oil.
Arrange tomatoes in the dish, they should fit snugly.
Blend Wine (apple juice), water and olive oil.
Drizzle over the tomatoes Bake until tomatoes are tender but still firm about 15 minutes.
Bring tomatoes to room temp before serving.

Yalanchi image

Provided by Linda Minassian

Time 4h45m

Number Of Ingredients 4

Steps:

1. cook onions till translucent with oil and sale
2. add in rice and mix well
3. add spices and mix well
4. add lemon juice and water and cook on stove for 4 minutes
5. roll grape leaves and place in hotel pan and bake in 350 degree oven for 2 3/4 hours