This recipe is from 'Kan Ya Ma Kan: Folktales and Recipes of Syria and Its Ethnic Groups', by Muna Imady.  It's published by 'Beloved Syria'  with the permission of Muna's mother Elaine Imady.
Muna pointed out that the recipe comes from Deir Ez Zor. As explained in the book:
The city of Deir ez Zor, like Raqqa, stands on the shores of the...
Veggie Stuffed Vine Leaves
Bushra, who arrived in Australia in 2016, passed on this recipe for yalanji to Beloved Syria. Bushra doesn’t follow a written recipe, and doesn’t use exact measurements. Instead she uses her culinary instincts, her five senses, and her love for food and sharing to bring her creations to life. The below measurements are an estimate of...
Food isn’t just meant to be eaten for the sake of eating in Syria; food is meant to be tasted, enjoyed, even loved. It’s meant to be eaten slowly and, most importantly, fill the stomach.
Food is a staple to the Syrian way of life. It is at the heart of the culture. It’s a way to connect with friends...
