Makes 80 YALANCHI
INGREDIENTS:
1 cup Extra Virgin Olive Oil
6 cups onion, chopped
1/2 cup roasted red bell pepper*, chopped
2 cups rice
1 cup parsley, chopped
1 cup water
1 tablespoon fresh mint, chopped
1 tablespoon fresh sweet basil, chopped
1 cup tomato sauce
1 cup lemon juice
1 tablespoon salt
1 tablespoon sugar
1 teaspoon black pepper
Dash cayenne or to taste
1 tablespoon dill
1 quart grape leaves** (80-100)
1/2 teaspoon allspice, optional
1/2 cup lemon juice
PREPARATION:
In a 4-quart stainless steel roasting pan, saute onions in oil until
translucent. Stir often to prevent burning.
Add all ingredients except parsley and grape leaves(To be used for wrapping yalanchi) and bring to a boil. Stir, turn heat
low and cook, covered, about 15 minutes. Add parsley and stir. Let cool.
ASSEMBLY:
Rice mixture should be cooked the day before and allowed to cool
Rinse grape leaves and squeeze out water. Remove stem from leaf.
Lay each leaf flat dull side up. Place 1-2 teaspoon rice mixture on the
leaf, fold sides over filling and roll leaf up.
COOKING:
In a deep 5 quart round casserole with lid, Lay some of the unused or torn grapeleaves, stems and pieces on the bottom of the casserole to protect the rolled grape leaves( can use cabbage or lettuce leaves if there are not enough grape leaf scraps. Arrange the rolled grapeleaves in the casserole in as many layers as needed. Add 2 1/2 cups water over the grapeleaves, place a crockery plate over the top of the rolled grape leaves and cook in a preheated 375 degree oven until water has almost absorbed.
remove from oven and let cool completely.
Remove yalanchis from the casserole and place in your serving plate. Drizzle good Extra Virgin Olive oil and lemon juice over the top of them. Garnish with thin lemon slices.
*Roasted bell peppers can be purchased good supermarkets, of see
directions under (Vegetables)
**Grape leaves can be purchased in the pickle section or gourmet section
of most good supermarkets.