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Yalanchi

  • 50 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Yalanchi

Ingredients

7 medium onions -- chopped
¾ cup olive oil
1 cup rice -- uncooked
½ cup parsley -- chopped
½ cup dill -- chopped
1 lemon -- juiced
salt
pepper
1 16 oz jar grape leaves
2 cups boiling water

Directions

Saute onions in oil until onions are transparent. Add remaining ingredients except grape leaves and mix well. Drain and separate grape leaves. Cut off all stems. Spread a leaf on a small plate, dull side up and stem end toward you. Place a teaspoon of filling near stem end,, fold over sides of leaf and roll to end of leaf. Cover bottom of a Dutch oven w/loose leaves to prevent yalanchi from burning. Arrange yalanchi in pan tightly, making 2 or 3 layers. Cover w/loose leaves. Add 2 cups of boiling water and bake covered with a plate at 350 degrees fopr one hour. Allow to rest and cool.

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