Yalanji Halabi (Aleppo Pomegranate-Molasses, Mint & Coffee-Pinch Stuffed Vine Leaves & Vegetables) – Authentic Syria Recipe
Famous across the Levant for its glossy, sweet-tart pomegranate molasses and lemon olive-oil glaze.
- Country of Origin
- 🇸🇾 Syria (Middle East, Asia)
- Dietary Profile
- vegan
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Tender grape leaves, Baby zucchinis, And bell peppers, Pomegranate molasses, Fresh mint and parsley
Ingredients for Yalanji Halabi (Aleppo Pomegranate-Molasses, Mint & Coffee-Pinch Stuffed Vine Leaves & Vegetables) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender grape leaves, prepped into bite-sized pieces
- 1.5 cups baby zucchinis, washed and trimmed
- 1 cup and bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with pomegranate molasses
- 1.5 tbsp traditional Syria seasoning (fresh mint and parsley, garlic, Aleppo pepper, generous olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash tender grape leaves and mix in a bowl with pomegranate molasses, fresh mint and parsley, garlic, Aleppo pepper, generous olive oil, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with baby zucchinis into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon and bell peppers generously over the top and serve warm.