Yalanche Dolma

Description

3 cups of olive oil
6 lbs. of chopped onions 2 bags 3lbs each chopped found at Smart and Final
2 cans of tomato sauce 15oz. size
2 cups of Real lemon juice
8 teaspoons of salt
1 teaspoon of cayenne red pepper
2 teaspoons of black pepper
6 cups of Mahatma long grain rice
Dried parsley flakes 1/2 of 1.5oz container
3 quart jars of H&H grape leaves from Fresno

Heat oil in large sauce pan or Dutch oven medium high heat. Add onions when it sizzles. Cook until oil is coating the onions and onions are almost transparent. Do not leave alone at any point until this next process is finished. Mix tomato sauce, lemon juice, and all seasonings with the onions and mix thoroughly. Now add the rice and cook until coated with tomato mixture and the rice is just starting to turn white. Take mixture off of heat and put in large bowl (stainless steel). Now add parsley.

Now to start the rolling take grape leaves and wash. Pinch the stems of the grape leaves and lay the leaf shinny side down. Roll by placing about a tablespoon of mixture in the middle of the leaf and fold the top down and then fold the sides to the center, roll tightly to the end of the leaves.

When all the Yalanche is rolled place a bed of grape leaves (extra-large ones) on the bottom of a large roaster. Place the yalanche one at a time in circular pattern on the bottom of pan. Place the next row the opposite way in a circular pattern and alternate the rest of the yalance. Making only three layers.

Slowly pour boiling water into the roaster until it reaches the top layer of Yalanche. Cover the top of the rolled Yalanche with three to four layers of unused grape leaves. Slice lemons 1/8" thick to cover the Yalanche.

Pre-heat oven to 350 degrees and cook 2 and 1/2 hours. Do not open the lid at any time and let the pan sit overnight before opening. Yield is about 200. Serve on a bed of red lettuce.

Kharpertzie Style Yalanche
Jim Tashjian