Recipe: Delicious Stuffed grape Leaves With Oil

Stuffed grape Leaves With Oil. Add water until the level of the water passes grape leaves place a plate on your grape leaves and start cooking at low heat. Fill a jar with these labneh stuffed grape leaves and they can last throughout a year or even more, they get even better with time. Stuffed grape leaves is one of the most iconic Mediterranean dishes out there.

We used to gather around her while she told us stories. It includes parsley, tomato, onion, mint, lemon juice and extra virgin olive oil. The nutritional properties of all of these ingredients together make this healthy vegan Mediterranean diet recipe of Lebanese stuffed grape leaves a highly nutritious dish that provides us with strong antioxidant and anti-inflammatory nutrients. You can cook Stuffed grape Leaves With Oil using 20 ingredients and 22 steps. Here is how you achieve it.

Ingredients of Stuffed grape Leaves With Oil

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

While cooking the stuffed grape leaves, prepare your sauce. An exotic, premium alternative to the usual "boring" veggies. Cheer up your guests' plates AND palates. Lightly oil the pot with some extra virgin olive oil, then add a few layers of grape leaves and top with sliced tomatoes.

Stuffed grape Leaves With Oil 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.

This protects the stuffed grape leaves touching the bottom of the pot from scorching. To stuff grape leaves, work one leaf at a time. Lay the leaf flat on a cutting board with the more textured side facing you. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.