Yalanchi Food
YALANCHI STUFFED TOMATOES
This recipe is from Bon Appetit's outdoor entertaining magazine with a few adjustments by me. "Yalanchi" refers to a typical Middle Eastern filling of rice, pine nuts, currants and flavored with cinnamon etc. Excellant flavor. Serve with your next BBQ. You can do it ahead of time and refrigerate then bring to room temperature before serving.
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Slice off the tops of the tomatoes, save for caps.
- Scoop out the pulp (reserve for other use).
- Sprinkle hollowed tomatoes lightly with lemon juice (reserve at least 2 tbsp of lemon juice) and salt.
- Invert the tomatoes onto paper towels to drain.
- Heat Olive Oil in a large skillet, medium heat.
- Add onions and cook until clear and just golden, stirring occasionally, about 10 minutes.
- Add currants, Pine nuts,dill, parsley,allspice, pepper, paprika, cinnamon and cayenne, stir 2 minutes.
- Add Lemon Juice.
- Mix Rice into the onion mixture.
- Adjust seasoning.
- Press mixture into the hollowed out tomatoes and cover with the reserved tops.
- Preheat oven to 375F degrees, Brush baking dish witholive oil.
- Arrange tomatoes in the dish, they should fit snugly.
- Blend Wine (apple juice), water and olive oil.
- Drizzle over the tomatoes Bake until tomatoes are tender but still firm about 15 minutes.
- Bring tomatoes to room temp before serving.
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- Heat the olive and canola oil in a large saucepan, and cook the onions over medium heat until transparent, about 10 minutes. Stir in the rice and one-half cup water and continue to cook for 2 minutes. Stir in the tomato sauce, parsley, allspice, cinnamon, cayenne, dill and pine nuts.
- Continue cooking until the rice is somewhat soft but not fully cooked (it will look al dente -- tender on the outside with a white core in the center), about 20 minutes, stirring frequently. The water may be absorbed completely before the rice is par-cooked; add additional water, a little at a time, until the rice is somewhat softened. Add the juice of 2 lemons. Remove from heat and season with salt and pepper to taste. Set aside to cool.
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- In a large pot, saute onions and rice in oil over medium heat until very clear. This will take at least one-half hour. Stir occasionally so it won’t stick. If you see mixture sticks or seems like it’s burning, lower heat.
- When onions are limp, add rest of the ingredients – except the grape leaves, of course! Remove from stove and stir until all ingredients are well blended. Cool in pot for about 20 minutes. Tip pot so oil drains from mixture. Set aside for later use.
- Fill grape leaves with mixture – about 2 Tbsp., depending on size of leaf. Roll leaves. (See how to prepare fresh grape leaves in Note below.)
- Place rolled grape leaves in large pyrex dish, but not more than 3 layers deep. Drizzle the drained oil from pot over the yalanchi.
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- To prepare the filling, in a medium pot over medium heat, sauté the onions in the olive oil for about 5 minutes, until softened. Stir in the rice, and cook for 5 minutes longer. Remove from the heat and add the tomato paste, parsley, dill, sugar, lemon juice, and season to taste with salt, pepper, and hot red pepper. Allow the mixture to cool before stuffing the grape leaves.
- When the filling has cooled, lay the grape leaves with the underneath-side (the less smooth side with the visible veins) facing up, and place about 1 tablespoon of filling (or more depending on the size of the leaves) along the stem end of each leaf, fold over the sides, and roll from the stem up to form a sausage-like roll. Repeat with the remaining grape leaves. (If you have leftover filling, you can stuff bell peppers with it and cook it with the yalanchi.)
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