Stuffed Grape Leaves with Lamb Chops (Yalanji)

Name: Stuffed Grape Leaves with Lamb Chops (Yalanji)
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 (16 oz) jar grape leaves in brine; 2 cups short-grain rice; 1 large bunch fresh parsley; 1/2 bunch fresh mint; 1 large yellow onion; 2 medium tomatoes; 1/2 cup olive oil; 3 lemons, juiced; 1 lb lamb chops; 1 whole head of garlic; 2 medium potatoes; salt, to taste; black pepper, to taste; water or broth, as needed for cooking

Yalanji is a refined Middle Eastern preparation of brined grape leaves stuffed with herb-seasoned rice, then topped with lamb chops and whole roasted garlic. The dish combines delicate leaf parcels with tender meat for a balanced, aromatic plate.

🌍Middle Eastern 🏷️Stuffed grape leaves 🏷️Dolma 🏷️Yalanji 🏷️Lamb chops Levantine

🏷️

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thegoldenbalanceonTikTok

Total

3h

Servings

8

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1 (16 oz) jar grape leaves in brine
2 cups short-grain rice
1 large bunch fresh parsley
1/2 bunch fresh mint
1 large yellow onion
2 medium tomatoes
1/2 cup olive oil
3 lemons, juiced
1 lb lamb chops
1 whole head of garlic
2 medium potatoes
salt, to taste
black pepper, to taste
water or broth, as needed for cooking

14 Ingredients

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Instructions

1
Prepare the filling by combining the rinsed rice, chopped parsley, mint, onion, and tomatoes in a large bowl. Stir in the olive oil, juice of 2 lemons, salt, and pepper. Mix well.
2
Carefully separate the grape leaves and rinse them to remove excess brine. Lay a leaf flat, shiny side down, and place about a tablespoon of the filling near the stem end. Fold the sides over the filling and roll tightly into a small cylinder.
3
Line the bottom of a large, heavy-bottomed pot with the sliced potatoes. This will prevent the grape leaves from scorching.
4
Arrange the rolled grape leaves in tight, concentric layers on top of the potatoes. Pack them snugly to prevent them from unravelling during cooking.
5
Place the lamb chops and peeled garlic cloves on top of the layered grape leaves.
6
Pour enough water or broth into the pot to just cover the rolls. Add the juice of the remaining lemon. Place a heat-proof plate upside down on top of the rolls to weigh them down.
7
Bring the pot to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the rice is fully cooked and the leaves are tender.
8
Once cooked, remove from heat and let the pot rest for at least 30 minutes. Carefully drain any excess liquid. Place a large serving platter over the pot, and in one swift motion, flip the pot over to invert the contents onto the platter. Lift the pot to reveal the dish.

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Tips & Notes

Pro tips

Rinse and gently separate jarred grape leaves under cool water to remove excess brine; pat dry to prevent sogginess and aid rolling.
Pack stuffed leaves seam-side down and tightly in the pot to prevent unraveling during cooking; nestle lamb chops on top in the last 15 minutes.
Use the lemon juice as both a flavor element and a pH buffer—it keeps the leaves tender and prevents the rice from turning mushy.
Arrange whole garlic cloves around the rolls so they roast gently and become sweet and mild rather than harsh and raw.

Substitutions

Short-grain rice → medium-grain rice (same absorption and texture)
Lamb chops → bone-in lamb shoulder pieces (adjust cooking time to 45 minutes for tenderness)
Fresh parsley + mint → 2 cups mixed fresh herbs (dill, cilantro, or basil work in combination)
Olive oil → neutral oil like grapeseed (though olive oil's flavor is traditional)

Storage & make-ahead

Store covered in the refrigerator up to 4 days; reheat gently with a splash of water or broth in a covered pot at 325°F for 15–20 minutes.

Equipment

large heavy pot with lid · kitchen twine (optional, for binding leaf parcels)

Common Questions

Can I use fresh grape leaves instead of jarred?

Yes, but blanch fresh leaves in boiling salted water for 2–3 minutes first to soften them, then drain and cool before filling.

How do I know when the lamb chops are done?

Medium-rare lamb should reach 130–135°F internal temperature; it will be tender and slightly pink inside. Avoid overcooking as the meat dries out quickly.

What's the purpose of flipping the pot?

Flipping unmolds the tightly packed rolls so they hold their shape and stack beautifully. Line the pot with extra leaves or parchment to prevent sticking.