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Stuffed grape Leaves With Oil
Stuffed grape Leaves With Oil

Before you jump to Stuffed grape Leaves With Oil recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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That recognition and acceptance should not be based upon the condition that they must conform to a prescribed standard of behavior or conduct. This can be unhealthy. Unconditional recognition and approval given in the form of support allows people to attain their ultimate potential.

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We hope you got insight from reading it, now let’s go back to stuffed grape leaves with oil recipe. You can have stuffed grape leaves with oil using 20 ingredients and 22 steps. Here is how you achieve that.

The ingredients needed to cook Stuffed grape Leaves With Oil:
  1. Take 500 g fresh grape leaves
  2. Provide For stuffing
  3. Take 1.5 cups Egyptian Rice
  4. Take 1 bunch parsely (fresh)
  5. Provide 1/2 bunch Mint
  6. Get 2 medium sized tomatoes
  7. Prepare 1 medium sized onion
  8. Prepare 1/4 cup lemon juice
  9. Get 1 tbs pomegranates molasses
  10. Prepare 3 tbs olive oil
  11. Prepare 1 tsp salt
  12. Take 1/2 tsp red chilli
  13. Provide Water for boiling and cooking (as needed)
  14. Provide For cooking :
  15. Get 3 medium sized potatoes
  16. Take 3 medium sized tomatoes
  17. You need 1 cup lemon juice
  18. Prepare 1/4 cup olive oil
  19. Get 1 tbs pomegranate molasses
  20. Get 1 tsp salt
Steps to make Stuffed grape Leaves With Oil:
  1. Pour water and leave it to boil
  2. Cut out the grein veins from grape leave wash them under running water
  3. Gradually dip grape leaves in hot water and remove them immediately to keep the texture of grape leaves
  4. 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)
  5. Wash and drain Egyptian rice
  6. Wash the stuffing vegetables
  7. Then chop them all and drain them in a fine filter. after that, add them to the rice
  8. Add lemon juice and pomegranate molasses, spices and olive oil to the filling then mix them very well
  9. On a solid board spread the grape leaves and add 1tsp filling on top and wrap starting from sides then cylindrical shape (like sandwish)
  10. Squeeze well while wrapping so that the rice won't come out during cooking
  11. Repeat the procedure on all grape leaves
  12. Wash the potatoes and tomatoes and cut them in circles place them in bottom of cooking pot
  13. Add the wrapped grape leaves press tightly next to each other in a circular way
  14. Add lemon juice, pomegranate molasses, salt and olive oil to the remaining filling broth
  15. Pour water so it covers all the grape leaves
  16. Squeeze using a thick glass plate
  17. Cook on a medium heat until it boils
  18. Reduce the heat and leave it to be cooked
  19. Remove the pot wait until it cools down
  20. Flip over in a suitable serving dish
  21. Note: incase od using the compressed grape leaves add lemon juice and pomegranate molasses on the last minutes before it's totally cooked
  22. Made by:Tala Odaymat

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