6 - 8
How to cook Armenian Grape Leaves Stuffed with Prawns
- Grape leaves
- 2 cups boiling water
- 1/2 cup olive oil
- 1/3 cup lemon juice Stuffing:
- 1 pound prawns (shrimps), shelled and deveined
- 2 cups rice
- 1 cup water
- 2 large onions, diced
- 4 ounces diced canned tomatoes or stewed tomatoes
- Juice of 2 lemons
- 1 tablespoon sweet basil
- 1 1/2 cups Armenian or Italian parsley, chopped
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon chopped fresh mint leaves
- 1/2 teaspoon cayenne pepper or to taste
- 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 coarse 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.
- Add 2 cups boiling water, 1/2 cup olive oil, and 1/3 cup lemon juice.
- Place a heavy plate on top of the rolled grape leaves and cover the casserole.
- Bake in a 350°F 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.
The Armenian name for the Grape Leaves Stuffed with Prawns recipe is Yalanchi
Yalanchi is grape leaves stuffed with rice. Dolma is similar, but mixes ground lamb with the rice. Yalanchi is best served cold, with a little lemon juice, dolma is good hot.
This recipe for Armenian Grape Leaves Stuffed with Prawns serves/makes: 6 - 8
The Armenian Grape Leaves Stuffed with Prawns recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Shrimp
Preparation Method: Baked