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Syrian · Levantine

Yalanji

Vegetarian

يالنجي · yalanji

Vine leaves rolled around rice, tomato, onion and lots of parsley and mint, then slowly cooked in olive oil and lemon and served cool. A meat-free mezze from the Syrian and wider Levantine table.

Yalanji is a Syrian starter, ready in about 2 hours 50 minutes and made with grape (vine) leaves in brine and short-grain rice. It serves 6 and is rated intermediate to cook.

Start cooking
Close-up of dolma yalanji with grape leaves on a white plate, top view.
Photo: eat kubba / Pexels · Pexels License
Prep
50 min
Cook
1 h
Rest
1 h
Total
2 h 50 min
Serves
6
Level
Intermediate
Calories
303

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Mix the rice, tomatoes (opens in a new tab), onion (opens in a new tab), herbs, allspice (opens in a new tab), salt and half the olive oil (opens in a new tab).

    • 10 min

  2. Step 2

    Lay each leaf shiny side down, put a teaspoon of filling near the stem, fold in the sides and roll into a slim cigar.

    • 35 min

  3. Step 3

    Line the pot with potato (opens in a new tab) slices or spare leaves, pack in the rolls tightly and pour over the remaining oil, lemon juice (opens in a new tab), water and the pomegranate molasses (opens in a new tab). Weigh down with a plate.

  4. Step 4

    Simmer gently, covered, until the rice is tender and the liquid is absorbed. Cool in the pot before serving.

    • 60 min
    • low heat

About this dish

Origin
Not attributed to one place · Origin disputedThe name comes from Turkish yalancı ('false', i.e. without meat); the dish is made across Syria, Lebanon and Türkiye.Also popular in Syria, Lebanon, Türkiye
Dish
Lunch · Snack · Appetizers & starters · Finger food
Cooking method
Simmered, Braised
Taste
tangy, herby, fresh
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free
Worked out from the ingredients. How labels work
Good for
Make-ahead
Cook more with
Grape (vine) leaves in brine · Short-grain rice · Tomato · Onion · Parsley · Mint
Techniques
Simmering · Braising

Allergens

  • May contain: Sulphitesfrom grape (vine) leaves in brine

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

303 kcal per serving

Calculated

1 serving ≈ 255 g · recipe makes 6

Where the energy comes from

  • Protein 6%
  • Carbohydrate 47%
  • Fat 47%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy303 kcal119 kcal
Protein4.8 g1.9 g
Carbohydrate36.3 g14.3 g
Net carbohydrate——
Sugars——
Added sugars0 g0 g
Fibre——
Fat16.3 g6.4 g
Saturated fat2.3 g0.9 g
Trans fat——
Cholesterol0 mg0 mg
Sodium1255 mg492 mg
Salt equivalent3.1 g1.2 g
Vitamins & minerals per serving
Potassium
291 mg
Calcium
137 mg
Iron
2.6 mg
Magnesium
30 mg
Vitamin A (RAE)
—
Vitamin C
32 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
62 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: potato, pomegranate molasses.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Taste the brined leaves first; if very salty, blanch them for a minute and rinse.

Common mistakes

  • Unpacking the pot while hot — leave the rolls to cool in the liquid so they firm up and don't tear.

Serve with

  • Serve at room temperature with lemon wedges as part of a mezze.

Food safety

  • Cooked rice dishes served cold should be cooled quickly and kept chilled.

Storage

  • Keeps 4 days in the fridge; the flavour improves overnight.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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