Ingredients:
- 500g. grape leaves - fresh, frozen, pickled
- 1.5 cup Egyptian rice
- 1 bunch parsley
- ½ bunch mint
- 2 tomatoes - medium size
- 1 onion - medium sized
- ¼ cup lemon juice
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp red chilli flakes
- Enough Water for cooking as needed .
Also needed for cooking process:
- 3 medium sized potatoes
- 3 medium sized tomatoes
- 1 cup lemon juice
- ¼ cup olive oil
- 1 tsp salt
Directions:
- Start by cuting off the stems from the fresh grape leaves ,wash under running water, then blench them in boiling water in small batches for a few moments then remove from boiling water & set aside in a wide strainer to cool.
- In case of using preserved grape leaves, soak in water for about 5 hours to get rid from excess salt, changing the water every 30 minutes or every hour.
- Next wash the rice & strain, then wash the stuffing vegetables, strain well and finely chopp than add to rice, then add lemon juice, olive oil and spices ,mix well and place in a strainer to collect the juices from the vegetables to be used later when cooking.
- Now on a flat surface or plate, put the grape leave & add about 1 tbsp of stuffing on top of the leave evenly, then fold from the sides, then start rolling in a cylinder shape while tucking the sides making sure its a tight roll to prevent stuffing from coming out while cooking.
- Repeat the same process till all leaves are finished.
- Next wash & peel the potatoes & cut in meduim thick circules, then place them at the bottom of a deep cooking pot.
- Now wash tomatoes and cut them in circles & place them over the potatoes.
- Then place the stuffed grape leaves, and press them well in an appropriate circular manner around the pot.
- Next add lemon juice, salt, and oil to the remaining vegetable juices collected previously, mix together and pour over the stuffed leaves, then add water untill it covers the leaves.
- Press the leaves with a plate or heavyweight to prevent them from moving while cooking.
- Then cook over medium heat, untill it comes to a boil, then reduce the heat to low & continue simmering untill they are fully cooked .
- Finaly remove the pot from the heat and leave until it cools and then flip the pot over into an appropriate serving dish then garnish and serve cool.
Note: in the case of using pickled grape leaves; add the lemon juice after the leaves are completely cooked in the final few minutes during cooking.
- 500g. grape leaves - fresh, frozen, pickled
- 1.5 cup Egyptian rice
- 1 bunch parsley
- ½ bunch mint
- 2 tomatoes - medium size
- 1 onion - medium sized
- ¼ cup lemon juice
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp red chilli flakes
- Enough Water for cooking as needed .
Also needed for cooking process:
- 3 medium sized potatoes
- 3 medium sized tomatoes
- 1 cup lemon juice
- ¼ cup olive oil
- 1 tsp salt
Directions:
- Start by cuting off the stems from the fresh grape leaves ,wash under running water, then blench them in boiling water in small batches for a few moments then remove from boiling water & set aside in a wide strainer to cool.
- In case of using preserved grape leaves, soak in water for about 5 hours to get rid from excess salt, changing the water every 30 minutes or every hour.
- Next wash the rice & strain, then wash the stuffing vegetables, strain well and finely chopp than add to rice, then add lemon juice, olive oil and spices ,mix well and place in a strainer to collect the juices from the vegetables to be used later when cooking.
- Now on a flat surface or plate, put the grape leave & add about 1 tbsp of stuffing on top of the leave evenly, then fold from the sides, then start rolling in a cylinder shape while tucking the sides making sure its a tight roll to prevent stuffing from coming out while cooking.
- Repeat the same process till all leaves are finished.
- Next wash & peel the potatoes & cut in meduim thick circules, then place them at the bottom of a deep cooking pot.
- Now wash tomatoes and cut them in circles & place them over the potatoes.
- Then place the stuffed grape leaves, and press them well in an appropriate circular manner around the pot.
- Next add lemon juice, salt, and oil to the remaining vegetable juices collected previously, mix together and pour over the stuffed leaves, then add water untill it covers the leaves.
- Press the leaves with a plate or heavyweight to prevent them from moving while cooking.
- Then cook over medium heat, untill it comes to a boil, then reduce the heat to low & continue simmering untill they are fully cooked .
- Finaly remove the pot from the heat and leave until it cools and then flip the pot over into an appropriate serving dish then garnish and serve cool.
Note: in the case of using pickled grape leaves; add the lemon juice after the leaves are completely cooked in the final few minutes during cooking.
