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Reference to Preparing Tasty Stuffed grape Leaves With Oil

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Stuffed grape Leaves With Oil

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To make an unforgettable Stuffed grape Leaves With Oil, below are the ingridients needed:

  1. Use 500 g of fresh grape leaves.
  2. Prepare of For stuffing.
  3. You need 1.5 cups of Egyptian Rice.
  4. Provide 1 bunch of parsely (fresh).
  5. Get 1/2 bunch of Mint.
  6. Use 2 of medium sized tomatoes.
  7. Use 1 of medium sized onion.
  8. Use 1/4 cup of lemon juice.
  9. Provide 1 tbs of pomegranates molasses.
  10. Use 3 tbs of olive oil.
  11. You need 1 tsp of salt.
  12. Prepare 1/2 tsp of red chilli.
  13. Use of Water for boiling and cooking (as needed).
  14. Prepare of For cooking :.
  15. You need 3 of medium sized potatoes.
  16. Take 3 of medium sized tomatoes.
  17. Use 1 cup of lemon juice.
  18. Prepare 1/4 cup of olive oil.
  19. Use 1 tbs of pomegranate molasses.
  20. Prepare 1 tsp of salt.

After preparing the ingridients, now you are ready to make your 5-star Stuffed grape Leaves With Oil by following the procedures on this section:

  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.

Return to room temperature before serving. Stuffed grape leaves with rice,olive oil and herbs in white plate. Traditional stuffed grape leaves called Sarma on a wooden service plate in front of the green grape leaves, close up. Stuffed grape leaves originated in Turkey but today there are a ton of variations across the globe, stretching from the Mediterranean to the Middle East. Drizzle the rolls with olive oil to prevent drying out, and store in an airtight container.

Recipe : Stuffed grape Leaves With Oil

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step by step to make Stuffed grape Leaves With Oil

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