Ingrediënten
Druivenbladeren1000 grams
Egyptische Rijst500 grams
Tomaat200 grams
Peterselie1 bunch
Ui2 pieces
Knoflook5 cloves
Olijfolie100 grams
Gedroogde Munt1 tablespoon
Aardappel2 pieces
Citroensap2 tablespoons
Zwarte peper1 teaspoon
Zout1 tablespoon
Stappen
- 1
Wash the grape leaves, boil them for two minutes after boiling, and set them aside.
2 minutenBenodigde hulpmiddelen:
Pan - 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 minutenBenodigde hulpmiddelen:🍳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 minutenBenodigde hulpmiddelen:🍳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 minutenBenodigde hulpmiddelen:Pan - 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 minutenBenodigde hulpmiddelen:Pan - 6
Once cooked, strain the broth, turn the pot upside down onto a serving plate, and garnish with slices of lemon or tomato.
5 minuten
Voedingsfeiten
Druivenbladerenper 100gEgyptische Rijstper 100gTomaatper 100gPeterselieper 100gUiper 100gKnoflookper 100gOlijfolieper 100gGedroogde Muntper 100gAardappelper 100gCitroensapper 100gZwarte peperper 100gZoutper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.