اليالانجي

In a pan on the fire, put olive oil, then put a large chopped onion and sauté it until it wilts

Add one and a half cups of short grain rice, then add tomato paste, capsicum molasses, mint, black pepper, salt, ground Arabic coffee and stir, then add half a small cup of pomegranate molasses and stir well.

Bring to a boil and then set the filling aside to cool

In the meantime, prepare the grape leaves, remove the stick from the leaf and make the soft end on the outside

We place the filling on the paper and roll it up as shown in the video until all the filling is gone

Put the potato rings in the saucepan, then stack the yalangi on top of the potatoes and place a weight on top of it as shown in the video

To prepare the broth, put minced garlic in water, dry mint and a small cup of pomegranate molasses, stir well and put it on the yalangi, then put two cups of lemon juice.

We put it on the fire until it boils and then reduce the heat to low An hour or an hour and a half, or two or three hours depending on the type of paper