grape leaves

The grape leaves dish is one of the popular dishes that spread in most Arab countries, especially in the Levant, and the Arab Gulf countries under many names, including: grape leaves, varicose veins, Yabraq, dolma, or Yalanji, and it is considered one of the favorite meals of many. From people, grape leaves can be prepared in many ways, as it can be stuffed with bulgur or rice with spices and flavorings, and in this article we will present a way to prepare grape leaves stuffed with rice with olive oil.

grape leaves with oil

the components

  • Half a kilogram of grape leaves.
  • Quarter of a bunch of finely chopped mint.
  • A bunch of finely chopped parsley.
  • Two finely chopped onions.
  • Half a cup of Egyptian rice.
  • Three tomatoes, cut into small cubes.
  • One-fourth cup of lemon juice.
  • Small spoon of salt.
  • Pinch each of powder: white pepper, cinnamon, and black pepper.
  • A cup of olive oil.
  • Two potatoes.
  • Three cups of water.
  • Half a tablespoon of pomegranate molasses.

How to prepare

  • Put the rice in a bowl, immerse it in an appropriate amount of water, then leave it to soak for about half an hour.
  • Drain the water from the rice, and add the mint, tomato cubes, onions, and parsley to it.
  • Season the ingredients with the seasonings of salt, black pepper, white pepper, and cinnamon.
  • Pour half the quantity of each of: lemon juice and olive oil, then stir the ingredients until their flavors overlap.
  • Get rid of the prominent veins of grape leaves, and rinse well with water.
  • Soak grape leaves in boiling water for a few minutes until they change color, then transfer them to cold water immediately so that they do not spoil.
  • Spread a number of grape leaves on a clean surface, with the smooth side down, and the veins facing up.
  • Put half a tablespoon of the filling on each sheet.
  • Fold the sides of the paper inward, and roll it around itself like a roll, taking care to close it tightly so that it does not open during cooking.
  • Peel the potatoes, cut them into round slices, and arrange them in the bottom of a deep saucepan.
  • Arrange the stuffed vine leaves on top of the potato slices, and cover with a plate so that it doesn’t change shape during cooking.
  • Pour the remaining quantities of lemon juice and water, then add the pomegranate molasses and salt.
  • Cover the grape leaves with water, and leave it on a high heat until it boils.
  • Reduce the heat, and leave the vine leaves for an hour until they are soft, keeping an eye on the water.

How to make stuffing grape leaves with oil

Writing – on the date : – Last updated: 2022-05-21 04:00:01