ARMENIAN YALANCHI OPTION 2
INGREDIENTS: Makes 80 − 100
• 2 cups rice
• 2 cups water
• 1 cup fine dice roasted red bell pepper
• 2 large onions, finely diced
• grape leaves 2 quart jar canned Orlando®
• 8 oz. finely diced canned tomatoes or stewed tomatoes
• 1 Tablespoon lemon juice
• 1 teaspoon sweet basil
• 2 tablespoon chopped fresh dill weed
• 1 teaspoon sugar
• 1½ cups flat leaf parsley, Armenian or Italian, chopped
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon chopped fresh mint leaves
• 1 teaspoon cayenne pepper or to taste
1. Sautè the onions in the olive oil until the onions are translucent. Add the rest of the ingredients and cook until the water is absorbed into the mixture. Let the mixture cool.
2. Roll up about a tablespoon of the mixture in the grape leaves, vein side up and stem cut off, remembering to turn in the ends. Roll up like a cigar.
3. Place a few coarse grape leaves on the bottom of a covered 10 quart pan and place the rolled up filled grape leaves side by side in layers until all are placed.
• 2 cups boiling water
• 1 cup olive oil
• 1/2 cup lemon juice
1. Place a heavy plate on top of the rolled grape leaves to hold them in place and cover the casserole. Bake in a 350℉ oven for 1 hour, maybe an hour and a half. When cool,
drizzle a mixture of olive oil and lemon juice over the yalanchi to prevent drying out and discoloring.
2. Best served the same day or the next day. Keep covered with plastic wrap in the refrigerator.