Ingredjenti
Fjuri tal-inbid0.5 kilogram
Riz Egizzjan2 cup- Parsley, chopped0.5 bunch
- Dill, chopped0.5 bunch
- Tomatoes, peeled and chopped3 pieces
- Onion, chopped1 piece
Aglow2 clove
Żejt1 tablespoon- Vegetable broth cube, Maggi1 cube
- Salt, or to taste1 teaspoon
Peper1 teaspoon
Kummin1 teaspoon
Koriandru Mrobbat1 teaspoon
Menta mitfugħa1 teaspoon- Hot water1 cup
Passi
- 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.
recipe.minutesGħodda meħtieġa:
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.
recipe.minutes - 3
Lay out the grape leaves, stuff them with the rice mixture, and arrange them in a large pot.
recipe.minutesGħodda meħtieġa:
Kazzola - 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.
recipe.minutes - 5
Remove the pot from the heat, pour the grape leaves onto a large plate, and serve hot or cold with lemon slices.
recipe.minutes
Fatti tan-Nutrizzjoni
Fjuri tal-inbidgħal kull 100gRiz Egizzjangħal kull 100gAglowgħal kull 100gŻejtgħal kull 100gPepergħal kull 100gKummingħal kull 100gKoriandru Mrobbatgħal kull 100gMenta mitfugħagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.