The making of "The King"

One of my all time favorites, I can eat it like there is no tomorrow, Yallangi, is the king of my hors d'œuvre.
I haven't been getting a lot of good news recently; finding a grocery shop that sells grape leaves was one of the very few exceptions.
Called my mom, she e-mailed me the "how" to make, checked Abu-Fare's blog for "how to wrap" and I was ready to rock "n" roll...



What looked like this:

Merged later forming the "king"....


The wrapping was not an easy task, it took me forever. My back was in pain by the end of the operation. I had no other choice but to carry on… the temptations were strong…the image of me nibbling the Yalangi was all over my head. It had haunted me for few months now…

Of course, just like most of my "firsts" I had to video-tape it. I think I had many flows in wrapping the leaves, so if you are a person that can spot my mistakes, please highlight them for me!

Hours later on that day, the table was ready and I was about to start my lustful journey in eating my "treats".

Yallangi, although known to be a local appetizer in Syria and Lebanon, it's considered of Turkish origins. However, my theory says Yallangi is too good to be Turkish, therefore, the recipe was stolen among many other things from Syria during the Ottoman occupation, renamed and re-introduced as a part of the Turkish cuisine. This theory remains un-refutable and un-testable, however it will always be true to me. Ameen!