Yalnaji

Wael Al-MansouriCuisinier

Ingrédients

• 907 grams of grape leaves, well boiled, equivalent to a jar
  907 grams
• 1 bunch of parsley, finely chopped
  1 bunch
• 4 medium-sized tomatoes, finely chopped
  4 pieces
• 1 medium-sized onion, finely chopped
  1 piece
• Juice of 2 lemons
  2 pieces
• 1/2 cup of olive oil
  0.5 cup
• Red chili, optional
  0
• 1 tablespoon of dried mint
  1 tablespoon
• 1/4 cup of finely chopped fresh mint
  0.3 cup
• 2 1/2 cups of rice, soaked for half an hour
  2.5 cup
• 1 tablespoon of pomegranate molasses, to taste
  1 tablespoon
• 5 cloves of garlic, sliced
  5 clove
• 1 vegetable stock cube, Maggi
  1 cube
• Sel
  0

Mesures

1. 1

   In a frying pan over heat, add olive oil and onion, stir for about a minute, although this is not necessary; you can add it directly to the rice.

   Matériel requis:

   Poêle à frire

   1 minutes
2. 2

   Add the onion to the rice and stir, then add the tomatoes, parsley, both types of mint, salt, lemon, and all spices including salt and chili, and mix everything in a large bowl.

   Matériel requis:

   Bol de mélange

   2 minutes
3. 3

   Wash and spread the grape leaves well, then boil them.

   5 minutes
4. 4

   Place the filling in each grape leaf and roll it according to each person's method, whether thin or thick.

   5 minutes
5. 5

   Arrange the stuffed grape leaves in a pressure cooker, add the Maggi cube, pomegranate molasses, garlic, and salt, and cook for one hour.

   Matériel requis:

   🍳

   Pressure Cooker

   60 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

* 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.

Caractéristiques et étiquettes diététiques