Egyptian Stuffed Grape Leaves
A recipe for traditional Egyptian stuffed grape leaves filled with rice and vegetables.
Ingredients
Grape leaves0.5 kilogram
Rice850 grams- Onion, chopped in a food processor2 pieces
- Green pepper, chopped in a food processor2 pieces
- Chicken broth cube2 cubes
Tomato Sauce1 cup- Dill, washed and chopped1 cup
- Chopped parsley1 cup
- Fresh coriander, chopped1 cup
Chicken broth800 grams
Spices0
Steps
- 1
Chop a large onion with 2 green peppers, then sauté in a pot over heat. Add the sauce and chicken broth cube, then add the rice. Reduce the heat and add the spices (salt, pepper, dried coriander, and cumin) and stir until the mixture is dry without water.
5 minRequired Tools:
Pot - 2
Add the parsley, coriander, and dill at the end to preserve their aroma and flavor, then remove from heat.
3 min - 3
Stuff the grape leaves and roll them, then arrange them in a pot. Add the broth, then cover the pot until it boils and absorbs a large portion of the broth, then reduce the heat to let it cook.
10 minRequired Tools:Pot
Nutrition Facts
Grape leavesper 100gRiceper 100gTomato Sauceper 100gChicken brothper 100gSpicesper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.