These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. ‘Yum’ is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
- Kilo grape leaves
- A cup of Egyptian rice
- 3 medium red onions
- 2 bunch of parsley
- A spoon of dry mint
- 3 grated tomatoes
- A cup of olive oil
- 2 lemons
- Salt and black pepper
- Pinch of cumin and coriander dried
- A tablespoon of sumac
- A cup and a half of meat broth
How to prepare:
- Put grape leaves in boiling water to wilt before transferring to a colander. Separately, finely chop the onion, as well as the parsley and mint after washing well.
- Fry the onions with 3 tablespoons of olive oil until the color turns yellow. Add the onions to the washed rice and a portion of tomatoes after peeling and finely chopping them.
- Add to these ingredients oil, salt and the rest of the spices.
- Stuff the grape leaves and line them regularly in a saucepan, after placing the rest of the chopped tomatoes on the bottom. Add more salt, tomato juice and broth and cook over a strong heat, then moderate.
- After about an hour, lift the plate and add lemon juice and continue cooking on low heat until the stuffed is soft. Serve this dish cold on the table.