Hojas de parra rellenas veganas, yalangi

Ingredientes

• 1.2 cups of bulgur (uncooked) type #3 or 4
• 3-4 tomatoes finely chopped
• 1/2 sweet onion finely chopped
• 3-4 garlic cloves crushed
• 3/4 cup olive oil
• 3/4 cup of lemon juice
• 1 cup of boiled water
• salt

Preparación

1. 1

   Open grape leaves jar and gently take leaves out, rinse well cleaning them from all residue. Place leaves in a strainer.

2. 2

   In a large bowl, place bulgur after rinsing, and add tomatoes, onions, garlic, salt, ¼ of a cup lemon and ¼ of a cup olive oil. Mix everything well together.

3. 3

   Separate leaves from each other and use about ½ of a tablespoon to fill in each leaf, bring leaves from each side to close then roll towards the end. More videos are available on story/highlight on my Instagram account @palestineinadish. Once rolled, place each grape leaves in a cooking pot lining them next to each other for one layer, then on a second layer on top, keep repeating the process until all leaves are rolled.

4. 4

   Once done, place the pot on the stove, sprinkle some salt, pour 1 cup of boiled water, let it boil on high heat for 10 minutes, then cover the pot and turn the heat on low.

5. 5

   Let it cook for about half an hour, then pour the rest of the lemon juice and olive oil (which is about a ½ a cup of each) over the pot, put the lid back on and continue to simmer on low heat for another hour.