Stuffed Vine Leaves2016-12-01
- Course: Appetizer
- Skill Level: Intermediate
- 225g Grape leaves
- 1 Cup Al Wadi Al Akhdar chickpeas, drained and rinsed
- 1 Onion, finely chopped
- 3 Cups parsley, chopped
- 3 Cups tomatoes, diced
- ¼ Cup mint leaves, finely chopped
- 1 Cup Al Wadi Al Akhdar rice, washed
- ½ Cup Al Wadi Al Akhdar olive oil
- ¾ Cup lemon juice
- Salt & pepper
- 2 Potatoes, cut in rings
Soak the grape (vine) leaves in hot water for 2 minutes, remove and set aside.
To make the filling, combine chickpeas, onion, parsley, tomatoes, mint, rice, oil, lemon juice, salt and pepper.
Open flat the vine leaves on a board and put 1 teaspoon of the filling in the center, fold 2 sides over filling and roll up tightly like a small cigar.
Repeat this step till you finish all the stuffing or all the leaves.
Place the potatoes in the bottom of the saucepan. Layer tightly all the stuffed wine leaves, cover with water and season with salt. Use a plate as a lid. Choose a plate that fits inside the saucepan and top the leaves with up side down. This will prevent the wines leaves from opening.
Cook on slow heat for 1 hour.
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