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Check Out The Original Way To Make Yalanji, Syrian Yalabra, or Egyptian Grape Leaves

Tuesday, August 24, 2021

Check Out The Original Way To Make Yalanji, Syrian Yalabra, or Egyptian Grape Leaves
The original way to make yalanji or yalabrak

 

The original method of making yalanji or yabraq may become one of the most delicious dishes in Ramadan, and many women start preparing it a month before Ramadan and put it in the freezer to be ready for cooking at any moment. One of the Ramadan breakfast recipes is a wonderful Ramadan dish.


What is the best way to store grape leaves after it is frozen?

In fact, when we take the vine leaves out of the fridge and cook them, the rice gets cracked, so madam, the problem is really easy; We summarize them as follows:


  • Stuff the grape leaves and cook them as if they were to be served on a table.
  • Arrange the cooked grape leaves in an orderly fashion in plastic containers with a little broth.
  • After you control the sealing of the cans, put it in the refrigerator.
  • If you want to prepare grape leaves after a month, take out an appropriate amount from the refrigerator and immediately put it in the cooking pot, add water, and you will have a fresh dish as I did.

Other ideas for sorting grape leaves in the vernacular

After getting rid of it, put it in a quiet cooker without adding the water that evaporates over the steam, and each roasting is creamy by moving the pot between your hands until the grain of rice becomes a little fluffy, then put it in a seder until it cools and preserves, a tried and true way to cook as if it were fresh, I have been sorting and cooking for a month, but since boiling water was required at the time of cooking because it would break the rice.


The original way to make yalanji or yalabrak

the ingredients:


  • Grape leaves weighing half a kilo.
  • 2 kilos of rice .
  • Three medium-sized tomatoes, potatoes.
  • small onion.
  • 5 garlic cloves, peeled and halved 1 tbsp.
  • Tomato paste, Turkish coffee, half a spoon, season with salt to taste.
  • ½ teaspoon olive oil to taste, add black pepper.
  • A sprig of parsley.
  • ½ teaspoon dried mint to taste, a pinch of lemon salt.

How to prepare:


  • Rinse the rice well with water and then soak it in warm water for about half an hour.
  • Finely chop the tomatoes and onions. Cut the potatoes into circular rings, and finely chop the parsley and garlic.
  • In a frying pan on the stove, cook the onions in a little hot oil.
  • Stir in the chopped garlic, then add the chopped tomatoes and tomato paste, while continuing to stir.
  • On low heat, stir the mixture. To remove starch from rice, wash it well before draining it.
  • Stir-fry the rice, parsley, tomatoes, and onions for about a minute over a high heat.
  • Season with salt, mint and black pepper.
  • Add Turkish coffee and lemon salt until all ingredients are completely mixed.
  • In the bottom of the cooking pot, put the potato rings.
  • Roll the grape leaves into a cylinder with the rice filling inside.
  • Cover the potato rings in the pot with vine leaves.
  • In a saucepan, mix the water, lemon salt, olive oil and a pinch of salt.
  • Leave the pot on low heat until it reaches full maturity.

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