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    • 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


    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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