Without fail cooking ultimate Stuffed grape Leaves With Oil easy, fast, practical.
Good Evening every body, at this time you get present recipe Stuffed grape Leaves With Oil with 20 ingredients and 22 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 22 stages of easy cooking Stuffed grape Leaves With Oil.
Ingredients all Stuffed grape Leaves With Oil
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Needed 500 g : fresh grape leaves.
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Needed : For stuffing.
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Needed 1.5 cups : Egyptian Rice.
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Needed 1 bunch : parsely (fresh).
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Needed 1/2 bunch : Mint.
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Needed 2 : medium sized tomatoes.
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Needed 1 : medium sized onion.
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Prepare 1/4 cup : lemon juice.
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Prepare 1 tbs : pomegranates molasses.
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Needed 3 tbs : olive oil.
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Prepare 1 tsp : salt.
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Needed 1/2 tsp : red chilli.
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Needed : Water for boiling and cooking (as needed).
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Prepare : For cooking :.
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Prepare 3 : medium sized potatoes.
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Needed 3 : medium sized tomatoes.
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Prepare 1 cup : lemon juice.
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Needed 1/4 cup : olive oil.
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Needed 1 tbs : pomegranate molasses.
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Prepare 1 tsp : salt.
If all ingredients Stuffed grape Leaves With Oil it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Stuffed grape Leaves With Oil
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Pour water and leave it to boil.
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Cut out the grein veins from grape leave wash them under running water.
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Gradually dip grape leaves in hot water and remove them immediately to keep the texture of grape leaves.
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Incase you were using pickled leaves soak them in water for 5 hours to remove the saltness (taking into consideration changing the water every half an hour).
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Wash and drain Egyptian rice.
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Wash the stuffing vegetables.
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Then chop them all and drain them in a fine filter. after that, add them to the rice.
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Add lemon juice and pomegranate molasses, spices and olive oil to the filling then mix them very well.
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On a solid board spread the grape leaves and add 1tsp filling on top and wrap starting from sides then cylindrical shape (like sandwish).
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Squeeze well while wrapping so that the rice won't come out during cooking.
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Repeat the procedure on all grape leaves.
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Wash the potatoes and tomatoes and cut them in circles place them in bottom of cooking pot.
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Add the wrapped grape leaves press tightly next to each other in a circular way.
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Add lemon juice, pomegranate molasses, salt and olive oil to the remaining filling broth.
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Pour water so it covers all the grape leaves.
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Squeeze using a thick glass plate.
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Cook on a medium heat until it boils.
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Reduce the heat and leave it to be cooked.
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Remove the pot wait until it cools down.
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Flip over in a suitable serving dish.
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Note: incase od using the compressed grape leaves add lemon juice and pomegranate molasses on the last minutes before it's totally cooked.
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Made by:Tala Odaymat.
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