Vegetarian Stuffed Grape Leaves (Yalanji)

The Vegetarian Stuffed Grape Leaves, also known as “warak enab bi Zeit,” is a beloved dish in Mediterranean cuisine. This delectable delicacy features grape leaves that are carefully stuffed with flavorful ingredients.

Traditionally, the filling consists of short-grain rice, tomatoes, onions, fragrant fresh herbs, and a blend of spices that add depth to the dish. To enhance the flavors, a touch of tangy pomegranate molasses and a generous amount of lemon juice are incorporated for a bright and refreshing taste.

With a decent amount of olive oil drizzled over the stuffed grape leaves, infusing them with a rich taste. It enhances the flavors and helps keep the leaves moist and tender during cooking.

It is absolutely delicious! The combination of textures and flavors makes each bite a real treat. The tender grape leaves, chewy rice filling, and herbs and spices provide a complex and satisfying taste experience. And adding pomegranate molasses and lemon juice for a sweet and sour note is a stroke of genius. I can’t wait to eat it!

These Vegetarian Stuffed Grape Leaves will satisfy you and your loved ones, whether enjoyed as an appetizer, a main course, or even as a light snack throughout the day.

What are Grape Leaves?

There are two versions of stuffed grape leaves: The vegan version and the meat version. Today, I will share my favorite recipe for the vegetarian grape leaves. I love to make it on any special occasion as an appetizer dish. 

Stuffed grape leaves, also known as Dolmas or Yalanji in Mediterranean and Middle Eastern cuisines, are a delicious appetizer or main dish made from grape leaves filled with stuffing. Every cuisine has its own version of stuffing, but it commonly includes ingredients like rice, onions, herbs, spices, and sometimes ground beef. The filled leaves are then rolled into small cylindrical parcels and often stewed or baked.

In vegetarian versions, the meat is omitted and replaced with more vegetables. 

The dish is often served with lemon wedges or a yogurt-based sauce. It’s a popular dish in Turkey, Lebanon, and Syria, each with unique variations and flavors.

Why you will love this dish?

• Healthy and Nutritious: Stuffed grape leaves are not only delicious but they’re also packed with nutrients. Grape leaves are a great source of vitamins A and C and fiber. The stuffing, often made with rice and vegetables, adds to the dish’s health benefits.

• Great for Sharing: Because of their small, individual portions, stuffed grape leaves make a perfect dish to share at social gatherings or family dinners. They’re also a fantastic option for a picnic or packed lunch.

• Versatility: Stuffed grape leaves are incredibly versatile. They are served as a main dish or an appetizer, and the stuffing can be customized according to personal preferences or dietary needs, whether you’re vegetarian, vegan, or a meat lover.

• Rich in Flavor: The combination of ingredients used in the stuffing, along with the unique flavor of the grape leaves themselves, creates a rich, complex taste that’s hard to resist. The addition of spices and herbs adds depth and aroma to the dish. Plus, the slow cooking process melts all the flavors together beautifully.

Vegetarian Stuffed Grape Leaves Ingredients:

• Grape leaves: Use a jar of grape leaves with a brine available in any grocery store, especially in any local Middle Eastern store. 
• Rice: For the best results, use short-grain rice or Egyptian rice.
• Onions and tomatoes: I like to use red or yellow onions, but green onions work as well. 
• Fresh herbs, such as fresh parsley and mint, elevate the taste of the stuffing. I used dried mint in this recipe, but you can use fresh mint instead.
• Lemon juice: Lots of lemon juice is needed to give the grape leaves a tangy taste.
• Pomegranate molasses: I love adding it to my grape leaves; it complements the dish with sweetness and tanginess. 
• Spices: Salt, black pepper, seven spices, and cayenne pepper. 
• Tomato paste: Adds color and sweet taste.
• Extra virgin olive oil: for stuffing and cooking.
• Water or vegetable broth. 

Five Easy Steps on how to make Vegetarian Stuffed grape leaves

Although this recipe may seem difficult at first, it’s actually more time-consuming than challenging. So, there’s no need to feel overwhelmed. By following the simple steps provided below, you’ll quickly learn how to make delicious stuffed grape leaves! Don’t forget to check out my helpful tips further down for a better experience.

Step 1: Prepare the stuffing

Start by washing and rinsing the rice to get rid of the excess starch in the rice. Then, using a food processor or a knife, finely chop the parsley, onions, and tomatoes; transfer them with the rice into a large bowl. 

Step 2: Wash the grape leaves

Since the grape leaves are in a jar with brine, you must soak them in hot water for about a minute, then rinse with cold water, drain the water using a strainer, and place the leaves on a plate. 

Step 3: Season the stuffing

Add the spices, dried mint, olive oil, tomato paste and pomegranate molasses into the large mixing bowl and mix. Now you are ready to roll!

Step 4: Stuff and roll

Turn on your TV or chat with a friend (LOL) because this part takes an hour! 

1. Place the leaves with the rough side facing up and the smooth side out onto a cutting board or flat surface and cut the stem if there is any.
2. Place the rice mixture in the Middle of the leaf like a thin line (Don’t overfill it as the rice will expand inside). Fold in the sides of the leaf and carefully roll up to encase the rice. Repeat with the remaining grape leaves and filling.

Cooking Instructions:

Step 5: Cooking

1. Slice potatoes, onions, or tomatoes into large slices and cover the bottom of the pot with them to avoid burning the stuffed leaves while cooking. 
2. Arrange the rolled grape leaves in the pot. 
3. Pour the hot water, salt, olive oil, and lemon juice over the grape leaves. 
4. Place any heavy weight, such as a small plate, on top of the grape leaves to prevent them from unwrapping while cooking. The water should slightly cover the plate. Bring it to a boil over medium-high heat.
5. Cover the pot and simmer over low heat for about 50-60 minutes until the rice is fully cooked and the leaves are tender.

Important tips

• Rinse the rice: Before you start, rinse the rice in water. This step will remove any excess starch and prevent the grains from sticking together.
• Don’t overstuff the leaves: Be careful not to overfill the leaves. If they’re too full, they might burst during cooking.
• Roll lightly: When rolling the leaves, do it gently to allow for expansion during cooking.
• Remove the thick stem: It’s important to remove any thick stem from the Middle of the leaves if found. It will make the leaves easier to roll and eat.
• Protect the first layer: When arranging the rolled leaves in the pot, place some broken leaves, sliced potatoes, onions, or tomatoes at the bottom to protect the first layer of rolls.
• Rest before serving: Turn off the heat and keep the grape leaves in the pot before serving to absorb all the flavors. 

FAQs

---

What to serve with Vegetarian Stuffed grape leaves?

• They can also be part of an appetizer (meze), either hot or cold. Serve them with other dips such as hummus, baba ganoush, tahini, or yogurt sauce.
• Pair it with tabbouleh, fattoush, or Greek salad. 

Can I use a different stuffing?

Sure, Stuff it with ground meat (beef or lamb), rice, and spices, and put lamb chops on the bottom of the pan. 

Can I make stuffed grape leaves ahead of time?

• Stuffed, rolled grape leaves freeze very well! After rolling the leaves, place them in airtight containers or heavy-duty freezer bags before freezing. When ready to cook, defrost the grape leaves overnight in the refrigerator; put them in a pot and follow the cooking instructions above. 
• You can also prepare the stuffing 1 to 2 nights in advance and refrigerate it in a tight-lid glass container. 

How to Store and Freeze the Leftovers?

Storage: Place the leftovers in an airtight container in the fridge for up to 5 days. 

Freeze: Once the stuffed grape leaves are cool, place them in an airtight container in the freezer. Freeze for up to 3 months without losing their quality. 

Thawing and Reheating: When ready to eat the grape leaves, thaw them in the refrigerator overnight. You can use either a microwave or an oven set at a low temperature for reheating until they are warmed through.

More Middle Eastern Recipes

Best Authentic Egyptian Falafel Recipe

Fava Beans (Ful Medames)

Egyptian Style Orzo Pasta Soup

The BEST Mediterranean Red Lentil Soup 

Shish Barak Recipe (Meat Dumplings)

⭐️⭐️⭐️⭐️⭐️ If you tried this Vegetarian Stuffed Grape Leaves or any other recipe on Eat Enjoy by Raneem, please don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.