Recipe of Ultimate Yalnjie (stuffed grapes leaves)

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, yalnjie (stuffed grapes leaves). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Yalnjie (stuffed grapes leaves) is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Yalnjie (stuffed grapes leaves) is something which I’ve loved my entire life.

Stuffed vine leaves have been called the delight and the torment of the middle eastern cuisine and for good reason. 'Stuffed Grape Leaves' is one of the most popular Turkish dishes. It is one of those dishes that always requested by everyone. It is not made that often because it takes time to stuff and roll the leaves. This delicious dish needs more effort to make than other dishes.

To begin with this recipe, we must prepare a few ingredients. You can cook yalnjie (stuffed grapes leaves) using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Yalnjie (stuffed grapes leaves):

1. Take 1 glass rice
2. Make ready 1 tomato, 1 onion
3. Get Parsley
4. Take leaves Boiled grapes
5. Get For seasonin: black pepper, paprika, cumin, garlic powder
6. Make ready Pomgrana hone

Serve with good crusty bread and a Greek salad, if desired. Dolmathakia me Kima: Stuffed Grape Leaves With Meat and Rice. You can store the stuffed grape leaves in the refrigerator for several days, or freeze them for later use. A traditional accompaniment for dolmathakia is avgolemono, a sauce made of eggs and lemon juice.

Instructions to make Yalnjie (stuffed grapes leaves):

1. Chop the onion, cut the tomato and parsley, add them to the soaked rice
2. Add all the spices
3. Stuff the grape leaves with the suitable amount of rice and roll them like in the picture
4. In your cooker, put some sliced potatoes on the bottom and then arrange the leaves in a circular way
5. Be sure to add some oil between every layer of the leaves
6. Put a stainless plate on the top of the leaves and weigh them down with something heavy so the won't flake during the cooking process, and add a little bit of lemon juice and water to cover all of the leaves
7. Cook them on the stove for like 1 hour on a medium fire

You can store the stuffed grape leaves in the refrigerator for several days, or freeze them for later use. A traditional accompaniment for dolmathakia is avgolemono, a sauce made of eggs and lemon juice. Stuffed grape leaves, also known as dolmas, are a popular cuisine in Israel and have certain characteristics we associate with that part of the world (lamb spiced with baharat, for example), but they actually have a long culinary history across the Middle East, as well as in Greece and Turkey. Rolling grape leaves takes some practice, but once you get the hang of it, these easy vegetarian Greek appetizers come together in a snap. Dolmadakia , the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version.

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