Stuffed grape Leaves With Oil
Cooking Instructions
- 1
Pour water and leave it to boil
- 2
Cut out the grein veins from grape leave wash them under running water
- 3
Gradually dip grape leaves in hot water and remove them immediately to keep the texture of grape leaves
- 4
Incase you were using pickled leaves soak them in water for 5 hours to remove the saltness (taking into consideration changing the water every half an hour)
- 5
Wash and drain Egyptian rice
- 6
Wash the stuffing vegetables
- 7
Then chop them all and drain them in a fine filter. after that, add them to the rice
- 8
Add lemon juice and pomegranate molasses, spices and olive oil to the filling then mix them very well
- 9
On a solid board spread the grape leaves and add 1tsp filling on top and wrap starting from sides then cylindrical shape (like sandwish)
- 10
Squeeze well while wrapping so that the rice won't come out during cooking
- 11
Repeat the procedure on all grape leaves
- 12
Wash the potatoes and tomatoes and cut them in circles place them in bottom of cooking pot
- 13
Add the wrapped grape leaves press tightly next to each other in a circular way
- 14
Add lemon juice, pomegranate molasses, salt and olive oil to the remaining filling broth
- 15
Pour water so it covers all the grape leaves
- 16
Squeeze using a thick glass plate
- 17
Cook on a medium heat until it boils
- 18
Reduce the heat and leave it to be cooked
- 19
Remove the pot wait until it cools down
- 20
Flip over in a suitable serving dish
- 21
Note: incase od using the compressed grape leaves add lemon juice and pomegranate molasses on the last minutes before it's totally cooked
- 22
Made by:Tala Odaymat
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