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  • Stella Hanan Cohen

Grape Leaves Stuffed with Rice & Fresh Herbs

Yalandji de oja de parra kon arroz

Most Sephardic meze and festive tables will include a platter of plump glistening grape leaves stuffed with rice, vibrant fresh herbs, scallions and pine nuts, cooked in olive oil with lemon and garlic. They are also known as yalandji falso, meaning ‘false’ or ‘lying’ in Ladino, as they are meatless. Served at room temperature, these bites are ideal as an appetizer or meze at a summer lunch accompanied with a yoghurt dip. Despite the stuffing and wrapping of the grape leaves, it is surprisingly easy and immensely satisfying. Rolling may take a little practice but it does make an easy healthy and vegan appetizer – many hands make light work.

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