Rice filling ingredients:
- 3 cups of egyptian rice
- 500 grams minced meat
- 1/2 tsp seven-spices
- 1 tsp salt
Filling preparation:
- Wash and strain the rice very well, then. add the minced meat, seven-spices and salt mix ingredients well, until all are well combined
Pre-preparing grape leaves:
- 1 kg of grape leaves - preserved
- Soak grape leaves in a suitable bowl, for no less than 5 hours, changing the water continuously, to rinse off excess salt.
Stuffing & rolling grape leaves:
- Place grape leaves on a flat surface, add a suitable quantity of rice filling in the center of the leaf; pinch or trim off any stems, then fold bottom of leaf over rice mixture, then fold the sides over, and roll toward the top while tucking the leaf into a firm cylinder shape.
- Repeat with the remaining grape leaves and filling until all the quantity is done.
Ingredients, needed to cook the stuffed grape leaves:
- 2 kgs of lamb meat – bone in (Lamb brest, lamb chops, meat slices).
- 500 g of lamb fat - Leah.
- 2 cups of lemon juice.
- 1 tbsp salt.
- Suitable quantity of water to submerge the whole stuffed wrapped grape leaves.
Cooking preparation:
- Wash meat, lamb fat, bones then bring to boil to get rid of extra fats and scum foam, then wash the meat again with hot water.
- In a wide pot, arrange the meat first, then add a pinch of seven-spices and salt.
-Layer the grape leaves in a single layer around the pot, in a presentable order then add salt & lemon juice then cover with water & place a heavy weight on top like a plate to prevent the grape leaves from moving & cover the pot & bring to a boil over medium heat.
- When it comes to a boil, lower the heat to a minimum & simmer for no less than 12 hours, check back continuously to level the quantity of water as needed to keep them submerged.
- Before turning off the stove, take off the lid & the heavy weight off allowing the grape leaves to expand a little then flip the pot of grape leaves over into an appropriate serving dish & serve hot.
Note: If you are using fresh grape leaves, its recommended to cook for 7 hours only.
- 3 cups of egyptian rice
- 500 grams minced meat
- 1/2 tsp seven-spices
- 1 tsp salt
Filling preparation:
- Wash and strain the rice very well, then. add the minced meat, seven-spices and salt mix ingredients well, until all are well combined
Pre-preparing grape leaves:
- 1 kg of grape leaves - preserved
- Soak grape leaves in a suitable bowl, for no less than 5 hours, changing the water continuously, to rinse off excess salt.
Stuffing & rolling grape leaves:
- Place grape leaves on a flat surface, add a suitable quantity of rice filling in the center of the leaf; pinch or trim off any stems, then fold bottom of leaf over rice mixture, then fold the sides over, and roll toward the top while tucking the leaf into a firm cylinder shape.
- Repeat with the remaining grape leaves and filling until all the quantity is done.
Ingredients, needed to cook the stuffed grape leaves:
- 2 kgs of lamb meat – bone in (Lamb brest, lamb chops, meat slices).
- 500 g of lamb fat - Leah.
- 2 cups of lemon juice.
- 1 tbsp salt.
- Suitable quantity of water to submerge the whole stuffed wrapped grape leaves.
Cooking preparation:
- Wash meat, lamb fat, bones then bring to boil to get rid of extra fats and scum foam, then wash the meat again with hot water.
- In a wide pot, arrange the meat first, then add a pinch of seven-spices and salt.
-Layer the grape leaves in a single layer around the pot, in a presentable order then add salt & lemon juice then cover with water & place a heavy weight on top like a plate to prevent the grape leaves from moving & cover the pot & bring to a boil over medium heat.
- When it comes to a boil, lower the heat to a minimum & simmer for no less than 12 hours, check back continuously to level the quantity of water as needed to keep them submerged.
- Before turning off the stove, take off the lid & the heavy weight off allowing the grape leaves to expand a little then flip the pot of grape leaves over into an appropriate serving dish & serve hot.
Note: If you are using fresh grape leaves, its recommended to cook for 7 hours only.
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