Ingrediënten
Druivenbladeren500 grams
Egyptische Rijst0.8 cup
Ui2 pieces
Peterselie0.5 bunch
Munt0.3 bunch
Aardappel2 pieces
Tomaat2 pieces
Citroensap0.5 cup
Olijfolie0.5 cup
Zout1 tablespoon
Gemengde specerijen1 tablespoon
Stappen
- 1
Wash the rice and soak it for an hour, then drain it. Wash the grape leaves after removing the excess veins from the bottom of the leaf.
recipe.minutesBenodigde hulpmiddelen:
Mengkom - 2
Mix the onion with the tomato, parsley, mint, lemon, olive oil, salt, and mixed spices with the rice.
recipe.minutesBenodigde hulpmiddelen:
Mengkom - 3
Stuff the grape leaves with the previous mixture by adding one tablespoon of filling for each leaf.
recipe.minutes - 4
Place potato slices at the bottom of the pot, then layer the stuffed grape leaves on top.
recipe.minutesBenodigde hulpmiddelen:
Pan - 5
Pour the filling broth over the arranged grape leaves in the pot and add enough water to cover the grape leaves in the pot.
recipe.minutes - 6
Place a small plate on top of the grape leaves to maintain their shape during cooking.
recipe.minutes - 7
Place on moderate heat until the mixture boils, cover the pot, reduce the heat, and cook until done.
recipe.minutesBenodigde hulpmiddelen:
Pan
Voedingsfeiten
* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

