Syrian Yalanji is one of the most popular vegetarian dishes in the Aleppine kitchen a traditional mezze closely tied to hospitality and family gatherings. This dish features tender grape leaves stuffed with a flavorful mixture of rice and spices then cooked gently in olive oil and lemon juice which gives it a bright refreshing and luxurious taste.
Yalanji is served cold and is considered an essential part of Levantine appetizers often seen on Ramadan banquets family feasts and celebrations. As shown in the image it is typically arranged neatly and garnished with lemon slices mint or fresh vegetables adding visual elegance to its already delicious flavor.
Origin of Yalanji
The word “Yalanji” comes from a Turkish term meaning “fake” or “lying” referring to the fact that it contains no meat unlike the meat stuffed version known as Yabrak.
However its true roots and widespread tradition of serving it trace back to Syria particularly the city of Aleppo.
(Enough for 3 cups of rice)
2 cups oil
3 large onions, very finely chopped
3 cups rice
1 tablespoon red pepper paste
2 tablespoons tomato paste
1 tablespoon dried mint
1 tablespoon black pepper
1 tablespoon Arabic coffee (the secret flavor!)
1 small tea cup pomegranate molasses
1 ½ cups water
Note:
Cook the mixture just until it starts to boil, then turn off the heat and let it cool completely before rolling.
Cooking Sauce Ingredients
Water (enough to cover the pot)
Salt to taste
1 tablespoon dried mint
½ tablespoon crushed garlic
1 small tea cup pomegranate molasses
3 cups lemon juice
Preparation Method
Mix the rice with onions, oil, red pepper paste, tomato paste, dried mint, black pepper, Arabic coffee, pomegranate molasses, and water.
Place the mixture on heat until it begins to boil, then turn off the heat and let it cool completely.
Roll the grape leaves, keeping the filling moderately packed.
Arrange the rolls tightly in a cooking pot.
Prepare the sauce by mixing: water, salt, dried mint, garlic, pomegranate molasses, and lemon juice.
Pour the sauce over the yalanji until fully covered, then place a weight on top to keep them from moving.
Bring to a boil over medium heat, then reduce to low and cook for 1.5 to 3 hours, depending on the leaf type.
For a richer, tangier flavor: leave the yalanji soaking in its sauce overnight, then drain and serve cold.
Serve chilled — it tastes much better this way!
