Ingredjenti
Fjuri tal-inbid1000 grams
Riz Egizzjan500 grams
Tomat200 grams
Parsill1 bunch
Bżar2 pieces
Aglow5 cloves
Żejt tal-oliva100 grams
Menta mitfugħa1 tablespoon
Patata2 pieces
Ġuħ ta' lewż2 tablespoons
Bżar iswed1 teaspoon
Salt1 tablespoon
Passi
- 1
Wash the grape leaves, boil them for two minutes after boiling, and set them aside.
2 minutiGħodda meħtieġa:
Kazzola - 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 minutiGħodda meħtieġa:🍳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 minutiGħodda meħtieġa:🍳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 minutiGħodda meħtieġa:Kazzola - 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 minutiGħodda meħtieġa:Kazzola - 6
Once cooked, strain the broth, turn the pot upside down onto a serving plate, and garnish with slices of lemon or tomato.
5 minuti
Fatti tan-Nutrizzjoni
Fjuri tal-inbidgħal kull 100gRiz Egizzjangħal kull 100gTomatgħal kull 100gParsillgħal kull 100gBżargħal kull 100gAglowgħal kull 100gŻejt tal-olivagħal kull 100gMenta mitfugħagħal kull 100gPatatagħal kull 100gĠuħ ta' lewżgħal kull 100gBżar iswedgħal kull 100gSaltgħal 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.