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@qiunan_lin_fans: 🧩 #林秋楠 #linqiunan #lamthunam #海風花絮 #idol

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Thursday 22 October 2026 17:25:15 GMT
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Fattet yalangi If you’re Levantine like me, you know yalangi is a labor of love! This fattet yalangi brings all those delicious flavors together in a simpler, deconstructed version, with a creamy yogurt base and fresh pomegranate seeds. Simple, fresh, and full of flavor! Ingredients: 1 cup short-grain rice ⅓ cup + 2 tbsp olive oil 1 small onion, chopped 3 small Roma tomatoes, chopped ½ cup parsley, chopped 8–10 grape leaves, sliced 1 heaping tbsp tomato paste 1 heaping tbsp pepper paste ½ tsp cinnamon ¼ tsp black pepper ½ tsp Aleppo pepper ½ tsp onion powder 2–3 tsp salt, to taste 1 tbsp dried mint ¼ cup tamarind ¼ cup pomegranate molasses 2 cups water For the yogurt sauce: Plain yogurt Dried mint, to taste Salt, to taste For serving Fresh pomegranate seeds Instructions: -Wash the rice 3 times until the water runs clear. Soak for 1 hour, then drain.- -Chop the onion, tomatoes, and parsley. Prepare the grape leaves by rinsing, removing the tough stems, and slicing them into thin strips. -Heat the olive oil in a pot over low heat. Add the onion and cook until soft. Add the grape leaves and cook for 1 minute. -Stir in the tomato paste and pepper paste. Cook for 30 seconds, then add all the spices and salt. -Add the drained rice and stir well for 1 minute. -Remove from the heat and mix in the tomatoes, parsley, dried mint, tamarind, and pomegranate molasses. -Add the water and bring to a gentle boil. Cover, lower the heat, and simmer for 20 minutes, gently stirring halfway through. -Turn off the heat and keep covered. Let the rice rest until it reaches room temperature and absorbs any remaining liquid. -Mix plain yogurt with dried mint and salt to taste. -Serve the yalangi over the yogurt and top with fresh pomegranate seeds. Enjoy at room temperature! #yalangi #grapeleaves #pomegranate #middleeasternfood #thevibrantapron
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