Monday, March 17, 2008

Yalanchi With Prawns


• 2 cups rice
• 1 cup water
• 2 large onions [diced]
• Grape leaves
• 4 oz. diced canned tomatoes or stewed tomatoes
• Juice of 2 lemons
• 1 tablespoon sweet basil
• 1 1/2 cups parsley [Armenian or Italian] [chopped]
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon chopped fresh mint leaves
• 1/2 teaspoon cayenne pepper or to taste
• 1 lb. prawns, shelled & deveined


Saute the onions in the olive oil until the onions are translucent. Add the rest of the ingredients [except the prawns] and cook until the water is absorbed into the mixture. Let the mixture cool, cut the prawns into 1/2 inch pieces and add to the mixture Roll up about a tablespoon of the mixture in the grape leaves, remembering to turn in the ends. Place a few coase grape leaves on the bottom of a covered baking casserole, and place the rolled up filled grape leaves side by side in layers until all are placed.


• 2 cups boiling water
• 1/2 cup olive oil
• 1/3 cup lemon juice
• Place a heavy plate on top of the rolled grape leaves and cover the casserole. Bake in a 350 degree oven for 45 minutes to 1 hour. When cool, if needed, drizzle a mixture of olive oil and lemon juice over the yalanchi before serving.

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