Grape Leaves with Oil

Nour Al-SabahCuoco

Ingredienti

• 1 kilogram of grape leaves, washed with warm water and trimmed
  1 kilogram
• 4 medium-sized potatoes, peeled and cut into thick slices
  4 pieces
• 1 1/2 cups of white rice, washed and soaked in warm water for an hour
  1.5 cup
• 3 tomatoes, peeled and chopped
  3 pieces
• 3 medium-sized onions, chopped
  3 pieces
• 2 bunches of parsley, chopped
  2 bunch
• 2 bunches of mint, chopped
  2 bunch
• 1/2 cup of lemon juice, equivalent to the juice of 2 lemons
  0.5 cup
• 4 tablespoons of olive oil
  4 tablespoon
• Black pepper to taste
  0
• Salt to taste
  0

Passi

1. 1

   Put water in a pot and bring it to a boil over high heat, then add the grape leaves. Let the leaves sit for a full minute before removing them from the heat and draining them. Place the leaves under cold water, then drain them again and set aside.

   Utensili necessari:

   Pentola

   5 min
2. 2

   To prepare the filling: In a bowl, add the rice, onion, tomato, parsley, mint, olive oil, salt, and a pinch of black pepper.

   Utensili necessari:

   Ciotola per mescolare

   5 min
3. 3

   Lay one grape leaf flat, then place about a teaspoon of the filling in the center of the leaf. Roll the leaf around the filling like a machine by folding the sides inward first and then rolling the leaf tightly. Be careful not to let the filling escape.

   5 min
4. 4

   Pour a tablespoon of olive oil into a deep pot and layer the potato slices at the bottom, then place the rolled grape leaves on top of each other to form layers.

   Utensili necessari:

   Pentola

   5 min
5. 5

   Cover the pot with water, allowing the water to rise 2 cm above the top layer. Cover the pot and place it over medium heat for an hour and a half, then add the lemon juice before removing it from the heat.

   Utensili necessari:

   Pentola

   90 min

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag