Hyatt Magazine

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Vegan Stuffed Grape Leaves (Yalanji)

By Dr Anas Nahhas.

Abumallek Makes and Bakes on youtube.


one jar of grape leaves soaked, rinsed and drained,

1 cup short grain rice soaked and drained,

1 diced tomato,

1 diced onion,

2 Tbs dried mint,

2 Tbs dried or fresh parsley,

1/2 tsp ground coffee,

1/2 tsp cinnamon,

1 tsp allspice,

1 tsp salt,

2 Tbs oil, & 1 Tbs pomegranate molasses.


water mixed with few Tbs oil, few Tbs lemon juice, salt and pepper to taste.

- If using fresh grape leaves, make sure to wash first. Afterwards, place them in boiling water for a couple of minutes, then place in cold water. Drain them from water.

1- Place 1 tsp of the stuffing in the middle of each leaf and roll.

2- Place all on a layer of potato slices in a cooking pot.

3- Place a heat proof plate to weigh down everything.

4- Add sauce.

5- Cover and cook on low medium heat for about 2 hours.

6- Drain sauce carefully, then flip them upside down on a serving plate with care.