Yalanchi Stuffed Tomatoes Recipes

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YALANCHI STUFFED TOMATOES



Yalanchi Stuffed Tomatoes image

This recipe is from Bon Appetit's outdoor entertaining magazine with a few adjustments by me. "Yalanchi" refers to a typical Middle Eastern filling of rice, pine nuts, currants and flavored with cinnamon etc. Excellant flavor. Serve with your next BBQ. You can do it ahead of time and refrigerate then bring to room temperature before serving.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h

Yield 12 serving(s)

Number Of Ingredients 19

12 medium tomatoes
1/3 cup fresh lemon juice
salt
1/3 cup virgin olive oil (or Lite)
2 medium onions, chopped
1/2 cup currants, soaked in warm water for 10 minutes and drained
1/2 cup pine nuts
2 tablespoons fresh dill, minced
2 tablespoons fresh parsley, minced
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/4 teaspoon paprika (Hungarian preferred)
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
2 tablespoons lemon juice
1 cup long grain rice, cooked (Basmati)
1/4 cup vermouth (if you do not like to use spirits substitute with Apple Juice) or 1/4 cup dry white wine (if you do not like to use spirits substitute with Apple Juice)
1/4 cup water
1/4 cup olive oil

Steps:

  • Slice off the tops of the tomatoes, save for caps.
  • Scoop out the pulp (reserve for other use).
  • Sprinkle hollowed tomatoes lightly with lemon juice (reserve at least 2 tbsp of lemon juice) and salt.
  • Invert the tomatoes onto paper towels to drain.
  • Heat Olive Oil in a large skillet, medium heat.
  • Add onions and cook until clear and just golden, stirring occasionally, about 10 minutes.
  • Add currants, Pine nuts,dill, parsley,allspice, pepper, paprika, cinnamon and cayenne, stir 2 minutes.
  • Add Lemon Juice.
  • Mix Rice into the onion mixture.
  • Adjust seasoning.
  • Press mixture into the hollowed out tomatoes and cover with the reserved tops.
  • Preheat oven to 375F degrees, Brush baking dish witholive oil.
  • Arrange tomatoes in the dish, they should fit snugly.
  • Blend Wine (apple juice), water and olive oil.
  • Drizzle over the tomatoes Bake until tomatoes are tender but still firm about 15 minutes.
  • Bring tomatoes to room temp before serving.

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  • In a large pot, saute onions and rice in oil over medium heat until very clear. This will take at least one-half hour. Stir occasionally so it won’t stick. If you see mixture sticks or seems like it’s burning, lower heat.
  • When onions are limp, add rest of the ingredients – except the grape leaves, of course! Remove from stove and stir until all ingredients are well blended. Cool in pot for about 20 minutes. Tip pot so oil drains from mixture. Set aside for later use.
  • Fill grape leaves with mixture – about 2 Tbsp., depending on size of leaf. Roll leaves. (See how to prepare fresh grape leaves in Note below.)
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