Yalangi Stuffed Grape Leaves: A Home-Style Recipe
Mazza · Makes About 30 rolls · Published October 22, 2026
Vegetarian grape leaves need room for rice to expand. A gentle simmer keeps the rolls closed without tearing their tender wrappers.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 30 jarred grape leaves, rinsed
- 3/4 cup uncooked short-grain rice, rinsed
- 1 finely chopped onion
- 1 diced tomato
- 1/4 cup chopped parsley
- 2 tbsp chopped mint
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1/2 tsp salt
- About 1 1/2 cups water
Method
- Blanch tough leaves briefly in boiling water, then drain. Mix rice, onion, tomato, herbs, half the oil and salt.
- Lay each leaf vein-side up, trim stem and add about a teaspoon of filling near the base. Fold sides inward and roll loosely.
- Line a saucepan with spare leaves. Arrange rolls seam-side down in snug layers. Add remaining oil, lemon and enough water to nearly cover; weigh down with a heatproof plate.
- Cover and simmer gently 45–60 minutes until rice is tender, adding hot water if needed. Rest 20 minutes. Refrigerate within 2 hours; use within 3–4 days.
A better result
Do not pack the filling tightly. Uncooked rice expands, and overfilled rolls split before the rice is tender.
Serve it together
Serve at room temperature for a short serving period with lemon wedges. Order yalangi by the dozen to skip the rolling work.
Prefer it ready to serve?
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