Ingredients
Grape leaves0.5 kilogram
Egyptian Rice2 cup- Parsley, chopped0.5 bunch
- Dill, chopped0.5 bunch
- Tomatoes, peeled and chopped3 pieces
- Onion, chopped1 piece
Garlic2 clove
Oil1 tablespoon- Vegetable broth cube, Maggi1 cube
- Salt, or to taste1 teaspoon
Pepper1 teaspoon
Cumin1 teaspoon
Dried Coriander1 teaspoon
Dried Mint1 teaspoon- Hot water1 cup
Steps
- 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 minRequired Tools:
Frying Pan - 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 minRequired Tools:
Pot - 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
Nutrition Facts
Grape leavesper 100gEgyptian Riceper 100gGarlicper 100gOilper 100gPepperper 100gCuminper 100gDried Corianderper 100gDried Mintper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.