Delicious Yalanji Recipe… Stuffed zucchini and grape leaves with a taste beyond imagination! 🤤🥒🍃 The secret to delicious Yalanji! Try stuffed zucchini and grape leaves in an incredibly easy way! 👌🔥 With Rabah Mohammed
Stuffed Yalanji Recipe with Zucchini and Vine Leaves 😍🍃 – An irresistible blend of authentic Mediterranean flavors! 🤤 Tender zucchini and vine leaves stuffed with a rich filling of rice and vegetables, with a delicious touch of lemon juice 🍋✨. An easy, vegan recipe, and perfect for those who love delicious taste! Try it today and enjoy the most delicious taste! 😋🔥
Ingredients for stuffed zucchini and grape leaves 😍🍃
Stuffing ingredients:
2.5 cups Egyptian rice 🍚
1.5 cups finely chopped onion 🧅
1 cup finely chopped parsley 🌿
1 cup finely chopped tomatoes (without the skin) 🍅
1 tablespoon crushed garlic 🧄
½ tablespoon salt 🧂
Grated peel of a whole lemon 🍋
Juice of a whole lemon 🍋
2 teaspoons ground mint 🌿
1 teaspoon ground sumac 🟣
1 teaspoon ground coffee ☕
1 cup olive oil 🫒
½ cup pomegranate molasses ❤️
1.5 tablespoons hot harissa or red pepper molasses 🌶️
1.5 tablespoons tomato sauce (molasses Tomatoes) 🍅
A suitable amount of water 💦
½ tablespoon additional salt (as needed) 🧂
For garnish:
Pomegranate ❤️
Lemon juice 🍋
Olive oil 🫒
3 tablespoons pomegranate molasses
How to prepare stuffed yalanji with zucchini and grape leaves 😍🍃
Prepare the filling:
1️⃣ In a large bowl, wash the Egyptian rice well and drain. 🍚
2️⃣ Add the onions, parsley, and chopped tomatoes, and stir well until combined.
Ingredients: 🧅🌿🍅
3️⃣ Add the crushed garlic, lemon peel and juice, mint, sumac, ground coffee, and salt, then mix the ingredients together. 🍋🧄☕
4️⃣ Pour in the olive oil, pomegranate molasses, hot harissa, and tomato sauce, and stir until fully combined. 🫒❤️🌶️
Stuffing the grape leaves:
1️⃣ Boil the grape leaves in hot water for 2-3 minutes until tender, then drain and let them cool. 🍃♨️
2️⃣ Place the grape leaf on a flat surface with the smooth side down.
3️⃣ Add a teaspoon of the filling to the center of the leaf, then fold the sides and roll it up tightly. 🌀
4️⃣ Repeat the process until you’ve used up the filling, then arrange the rolled leaves in a deep pot. 🏺
Stuffing the zucchini:
1️⃣ Wash the zucchini well, then scoop it out using a corer, leaving a little of the pulp at the bottom. 🥒
2️⃣ Stuff the zucchini with the prepared mixture, but do not fill it completely, as the stuffing does not come out during cooking.
3️⃣ Place the zucchini on top of the grape leaves in the pot.
Cooking:
1️⃣ Place a heavy plate over the stuffed vegetables to prevent them from falling apart during cooking. 🍽️
2️⃣ Pour hot water over the vegetables until they are almost covered, and add a little salt and lemon juice. 💦🍋
3️⃣ Cover the pot and leave it on medium heat until it starts to boil, then reduce the heat and let it cook slowly for 45-60 minutes until fully cooked. ⏳🔥
4️⃣ Ensure the rice inside the vegetables is fully cooked, then turn off the heat and let it cool slightly.
Serving:
1️⃣ Carefully transfer the stuffed vegetables to a serving plate. 🍽️
2️⃣ Garnish with pomegranate seeds, a little olive oil, and lemon juice for a refreshing and delicious taste. ❤️🫒🍋
3️⃣ Serve warm and enjoy the most delicious stuffed yalanji ever! 😍😋
✨ Tip:
✔️ Serve with cucumber yogurt or a side salad for a special taste! 🥒🧄
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