Grape leaves are stuffed with a vegetarian mix, rolled and cooked in a tangy sauce with olive oil. This version of stuffed grape leaves (also known as yalanji) is served cold as an appetizer.
Fall is the season when many Syrian households are busy preparing makdous (magdoos) for the whole year. Piles of baby eggplants are stuffed with walnut and sun-dried red pepper then pickled in olive oil. A staple breakfast/supper/snack dish.