Ingredienser
Vindrueblade0.5 kilogram
Egyptisk Ris2 cup- Parsley, chopped0.5 bunch
- Dill, chopped0.5 bunch
- Tomatoes, peeled and chopped3 pieces
- Onion, chopped1 piece
Hvidløg2 clove
Olie1 tablespoon- Vegetable broth cube, Maggi1 cube
- Salt, or to taste1 teaspoon
Peber1 teaspoon
Spidskommen1 teaspoon
Tørret Koriander1 teaspoon
Tørret Mynte1 teaspoon- Hot water1 cup
Trin
- 1
In a large frying pan over heat, sauté the onion and garlic in a little oil, then add the peeled tomatoes, parsley, dill, salt, pepper, cumin, and dried mint to the onion and stir the mixture slightly.
5 minNødvendigt udstyr:
Stegepande - 2
Add the rice to the onion mixture and stir until the water evaporates, then remove the frying pan from the heat and set aside to cool the mixture.
5 min - 3
Lay out the grape leaves, stuff them with the rice mixture, and arrange them in a large pot.
5 minNødvendigt udstyr:
Kedel - 4
Mix a cup of hot water with the vegetable broth cube, olive oil, and salt, and add it to the pot, then place it over heat until the water evaporates and it cooks.
5 min - 5
Remove the pot from the heat, pour the grape leaves onto a large plate, and serve hot or cold with lemon slices.
5 min
Ernæringsfakta
Vindruebladepr. 100gEgyptisk Rispr. 100gHvidløgpr. 100gOliepr. 100gPeberpr. 100gSpidskommenpr. 100gTørret Korianderpr. 100gTørret Myntepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.