Ingredients
Grape leaves1000 grams
Egyptian Rice500 grams
Tomato200 grams
Parsley1 bunch
Onion2 pieces
Garlic5 cloves
Olive oil100 grams
Dried Mint1 tablespoon
Potato2 pieces
Lemon Juice2 tablespoons
Black Pepper1 teaspoon
Salt1 tablespoon
Steps
- 1
Wash the grape leaves, boil them for two minutes after boiling, and set them aside.
2 minRequired Tools:
Pot - 2
Place the rice in a deep dish, add all the ingredients on top, and season them well. If salt or lemon is needed, add according to your taste.
5 minRequired Tools:🍳Deep Dish - 3
Prepare a flat tray, place a grape leaf on it, add a spoonful of the rice mixture, fold the leaf slightly over the rice, then fold the edges and roll it like a finger. Roll the remaining leaves in the same manner.
10 minRequired Tools:🍳Flat Tray - 4
Prepare a deep pot, layer the potatoes at the bottom, then layer the grape leaves on top. Once finished, place a tight plate over the grape leaves and weigh them down with a half-kilogram stone, and set aside.
10 minRequired Tools:Pot - 5
In another pot, add one liter of water, salt, lemon juice, and olive oil, one tablespoon of each, and bring to a boil. Pour this over the pot of grape leaves, and cook on low heat for one hour and fifty minutes.
110 minRequired Tools:Pot - 6
Once cooked, strain the broth, turn the pot upside down onto a serving plate, and garnish with slices of lemon or tomato.
5 min
Nutrition Facts
Grape leavesper 100gEgyptian Riceper 100gTomatoper 100gParsleyper 100gOnionper 100gGarlicper 100gOlive oilper 100gDried Mintper 100gPotatoper 100gLemon Juiceper 100gBlack Pepperper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.