Ingrédients
Feuille de vigne1000 grams
Riz Égyptien500 grams
Tomate200 grams
Persil1 bunch
Oignon2 pieces
Ail5 cloves
Huile d'olive100 grams
Menthe séchée1 tablespoon
Pomme de terre2 pieces
Jus de citron2 tablespoons
Poivre noir1 teaspoon
Sel1 tablespoon
Mesures
- 1
Wash the grape leaves, boil them for two minutes after boiling, and set them aside.
2 minutesMatériel requis:
Marmite - 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 minutesMatériel requis:🍳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 minutesMatériel requis:🍳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 minutesMatériel requis:Marmite - 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 minutesMatériel requis:Marmite - 6
Once cooked, strain the broth, turn the pot upside down onto a serving plate, and garnish with slices of lemon or tomato.
5 minutes
Faits nutritionnels
Feuille de vignepour 100gRiz Égyptienpour 100gTomatepour 100gPersilpour 100gOignonpour 100gAilpour 100gHuile d'olivepour 100gMenthe séchéepour 100gPomme de terrepour 100gJus de citronpour 100gPoivre noirpour 100gSelpour 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.