Ingrédients
Feuille de vigne0.5 kilogram
Riz Égyptien2 cup- Parsley, chopped0.5 bunch
- Dill, chopped0.5 bunch
- Tomatoes, peeled and chopped3 pieces
- Onion, chopped1 piece
Ail2 clove
Huile1 tablespoon- Vegetable broth cube, Maggi1 cube
- Salt, or to taste1 teaspoon
Poivre1 teaspoon
Cumin1 teaspoon
Coriandre sèche1 teaspoon
Menthe séchée1 teaspoon- Hot water1 cup
Mesures
- 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 minutesMatériel requis:
Poêle à frire - 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 minutes - 3
Lay out the grape leaves, stuff them with the rice mixture, and arrange them in a large pot.
5 minutesMatériel requis:
Marmite - 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 minutes - 5
Remove the pot from the heat, pour the grape leaves onto a large plate, and serve hot or cold with lemon slices.
5 minutes
Faits nutritionnels
Feuille de vignepour 100gRiz Égyptienpour 100gAilpour 100gHuilepour 100gPoivrepour 100gCuminpour 100gCoriandre sèchepour 100gMenthe séchéepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.