Yulanji Recipe

A Middle Eastern vegetarian recipe

This vegetarian stuffed grapevine leave dish is one of our favorite vegetarian delicacies. It is so comforting and tangy and healthy but we warn you, it can be hard to stop eating them! If you want a break from meat based dishes, this is a great option. While we have provided amounts for the ingredients, it’s probably best to work by eye for some ingredients to get the best taste and consistency. If you’re unsure about how to wrap the stuffing in a grapevine leaf, there are so many YouTube how-to videos on just that! We love this tangy version with surprising ingredients like pomegranate molasses and ground Turkish coffee, and we are sure you’ll love it as well.



  • 1 can of Grape vine leaves (drained and boil for 10 minutes) and then drain and cool.
  • 4 Tablespoons Chopped flat leafed parsley
  • 2 Tablespoon chopped mint
  • 1 Onion finely chopped
  • 2-3 tomatoes finely chopped
  • 1.5 washed and drained cups Egyptian short grained rice
  • 3 Tablespoons Olive oil
  • 2 Tablespoons Pomegranate molasses
  • 2 Tablespoons Tomato Paste
  • Salt and pepper to taste
  • 2 cloves crushed garlic
  • 1/4 cup lemon juice
  • 1-2 teaspoons of Turkish coffee


  • Water (enough to cover the Yulanji).
  • 2 Tablespoons tomato paste
  • 2 Tablespoons Pomegranate molasses
  • 1/2 cup lemon juice
  • If desired 1 Tablespoon vegetable broth.
  • Pinch of Salt
  • Sliced Onions
  • Sliced potatoes
  • Diced tomatoes


Start by draining and boiling the grapevine leaves in water for 10 mins. Next, drain and let cool.

In a pot cook the onions and garlic. Then add the rice and tomatoes and paste. Remove from heat and then add the rest of the ingredients and spices.

After stuffing the grapevine leaves layer potato slices on the bottom of the saucepan, next add the grapevine leaves in the circular pattern. Then, on top add onion slices and tomatoes. Now, stabilise the leaves by placing a plate on top (it will stay in the pot until the dish is cooked). Next, add the water, paste, molasses, lemon juice, broth and salt.

Finally, let it boil for 10 minutes then place on medium to low heat for about 1 hour or until leaves are cooked.

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