Yalanji Cake With Grape Leaves

Since it is common to eat stuffed grape leaves during Arab Christmas celebrations, I decided to share with you my grape leaves cake recipe.

In the Middle East, there are various types of stuffed grape leaves, one of which is called Yalanji, a version that became widely popular due to Lebanese and Syrian influence. Yalanji is typically served cold and contains no meat. This cake I like either way, hot or cold.

Stuffed vegetables, especially grape leaves, can be labor intensive as the leaves require blanching and rolling. However, this version of Yalanji will save you some time in the kitchen while still delivering fantastic flavours.

To make Yalanji, start with the basics of a tabbouleh salad: tomato, onion, parsley, and mint. If you prefer, you can substitute the rice with bulgur or another type of grain, but white rice usually yields the best texture and flavor.

Ingredients:

• 2 bunches of parsley

• 1/2 bunch of mint

• 1 large tomato

• 1 large onion

• 1 and 1/4 cups of white rice

• 1/2 - 3/4 cup lemon juice, divided into two portions (adjust to taste)

• 1/2 - 3/4cup olive oil, divided into two portions

• Water (adjust to taste) 

• Grape leaves

• Pomegranate molasses

• 1 and 1/4 teaspoons of salt (adjust to taste)

  
  

Instructions:

1. Preheat your oven only from the downside to 160°C.

   
   

2. Mix a quarter of the lemon juice with the olive oil and 1/4 teaspoon of salt.

   
   

3. Blanch each grape leaf in boiling water for a second or two, or until the color of the leaf turns olive green. Remove from the water and then remove the stems. You can blanch the leaves in bunches, but I prefer to do it leaf by leaf for better control.

   
   

4. Mince the tomatoes and onions. Chop the parsley and mint finely, then mix all the vegetables together.

   
   

5. Add the rice to the vegetable mixture, followed by the lemon juice oil mixture you prepared earlier. Stir everything together.

   
   
   
   

   

   
   

6. Rub a small amount of cooking oil on the base of your baking tray, then layer it with 2–4 grape leaves per empty space. Make sure the leaves are hanging over the sides of the tray, as they will be used later to enclose the grape leaves cake.

   
   

   

   
   
   
   

7. Add the rice mixture on top of the leaves and drizzle some pomegranate molasses over the filling. Fold the hanging grape leaves over the mixture, then cover the top with more grape leaves. (Optional: Drizzle more pomegranate molasses on top of the grape leaves). 

   
   

8. Mix the remaining lemon juice, olive oil, and salt, and pour it over the cake and then add enough water to cover the cake by at least 2 centimeters.

   
   

9. Cover with aluminum foil and grill in the oven until the water is fully absorbed.

   
   

10. Remove the aluminum foil and let it broil for a couple of minutes or until the grape leaves become slightly crispy on top.

    
    

The cake can also be cooked on the stove on low heat until the water is absorbed.