Ingredienser
Druerblader1000 grams
Egyptisk Ris500 grams
Tomat200 grams
Persille1 bunch
Løk2 pieces
Hvitløk5 cloves
Olivenolje100 grams
Tørket Mynte1 tablespoon
Potet2 pieces
Sitronjuice2 tablespoons
Svart pepper1 teaspoon
Salt1 tablespoon
Trinn
- 1
Wash the grape leaves, boil them for two minutes after boiling, and set them aside.
2 minutterNødvendig utstyr:
Kjele - 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 minutterNødvendig utstyr:🍳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 minutterNødvendig utstyr:🍳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 minutterNødvendig utstyr:Kjele - 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 minutterNødvendig utstyr:Kjele - 6
Once cooked, strain the broth, turn the pot upside down onto a serving plate, and garnish with slices of lemon or tomato.
5 minutter
Ernæringsfakta
Druerbladerper 100gEgyptisk Risper 100gTomatper 100gPersilleper 100gLøkper 100gHvitløkper 100gOlivenoljeper 100gTørket Mynteper 100gPotetper 100gSitronjuiceper 100gSvart pepperper 100gSaltper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.