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  • 50 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


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


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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