Yalanges

Grape Leaves Stuffed with Rice and Onion.

Ingredients

1 jar grape leaves (1 lb)

4 large onions, chopped

1 cup rice uncooked

juice of 1 lemon (we never use this little)

1 tablespoons oil

2 cups water

1 tsp salt

¼ tsp pepper

Step 1

Fry onions until lightly golden. Add uncooked rice, salt, pepper, juice of half lemon and water. cover and simmer for 10 minutes or until there is no more liquid.

Step 2

Rinse grape leaves and spread each leaf out after removing stem, bottom side up. Place 1 tablespoon of filling in center of each leaf and roll up, tucking in sides.

Step 3

Arrange open side down in shallow pan, close enough so that they will not come apart. Add the juice of the other ½ lemon and the oil to an additional cup of water and pour over the Yalanges.

Step 4

Simmer approximately 30 minutes, semi-covered over low flame.

Notes

With meat

1 pound ground beef or lamb

3 tablespoons oil

1 cup rice

clove of garlic, minced (to taste)

8 oz can tomato sauce

1 jar grape leaves, rinsed (1 lb)

2 c. water

2 large lemons

Brown meat in oil, then add rice, salt, pepper, cumin if using garlic and tomato sauce. Mix well for 2 – 3 minutes. Spread each grape leaf and fill with 1 teas-1 tablespoon filling, making secure rolls. Place in large pan and add water and lemon juice. Cover and cook on low flame, adding more water if necessary, until thoroughly cooked, or about two hours.