Yalanji Stuffed with Vegetables & Olive Oil

Yalanji Stuffed with Vegetables & Olive Oil

1 KG ( 65–70 pieces )
9.000 JD
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Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
  • Yalanji Stuffed with Vegetables & Olive Oil
Yalanji Stuffed with Vegetables & Olive Oil

Yalanji Stuffed with Vegetables & Olive Oil

9.000 JD
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Yalanji Ingredients

  • Parsley
  • Mint
  • Tomato
  • Onion
  • Rice
  • Olive oil
  • Dried mint
  • Mixed spices
  • Salt

Cooking Instructions for Frozen Yalanji

Remove the yalanji from the freezer and allow it to thaw for 30 minutes before cooking.

Arrange in a suitable pot and add:

  • Chicken stock cube (optional)
  • 1 teaspoon salt
  • 1 small cup of olive oil
  • Pomegranate molasses (optional)

Add hot water until it reaches the same level as the yalanji (approximately 1 cup of water).

Once boiling, reduce the heat and simmer on low for at least 1 hour until fully cooked.

Quantity

  • Each 1 kg of yalanji contains approximately 65–70 pieces

important notes 

  • Vegan-friendly
  • Cooked in olive oil
  • Frozen & ready to cook
  • Traditional homemade recipe

 

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