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Vegan Stuffed Grape Leaves, yalangi ورق دوالي صيامي

  • Author: Wafa Shami

Ingredients

Scale
  • 1.2 cups of bulgur (uncooked) type #3 or 4
  • 3-4 tomatoes finely chopped
  • 1/2 sweet onion finely chopped
  • 3-4 garlic cloves crushed
  • 3/4 cup olive oil
  • 3/4 cup of lemon juice
  • 1 cup of boiled water
  • salt

Instructions

  1. Open grape leaves jar and gently take leaves out, rinse well cleaning them from all residue. Place leaves in a strainer.
  2. In a large bowl, place bulgur after rinsing, and add tomatoes, onions, garlic, salt, ¼ of a cup lemon and ¼ of a cup olive oil. Mix everything well together.
  3. Separate leaves from each other and use about ½ of a tablespoon to fill in each leaf, bring leaves from each side to close then roll towards the end. More videos are available on story/highlight on my Instagram account @palestineinadish. Once rolled, place each grape leaves in a cooking pot lining them next to each other for one layer, then on a second layer on top, keep repeating the process until all leaves are rolled.
  4. Once done, place the pot on the stove, sprinkle some salt, pour 1 cup of boiled water, let it boil on high heat for 10 minutes, then cover the pot and turn the heat on low.
  5. Let it cook for about half an hour, then pour the rest of the lemon juice and olive oil (which is about a ½ a cup of each) over the pot, put the lid back on and continue to simmer on low heat for another hour.