Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, stuffed grape leaves with oil. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Stuffed grape Leaves With Oil is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Stuffed grape Leaves With Oil is something that I have loved my entire life. They’re nice and they look fantastic.
Add water until the level of the water passes grape leaves place a plate on your grape leaves and start cooking at low heat. Depending on where you are in the world, stuffed grape leaves feature a simple rice and onion pilaf that includes meat (usually ground beef or ground lamb), vegetables, or neither—cooked in broth until soft. Serve stuffed grape leaves with a yogurt sauce like tzatziki, tomato sauce, fresh feta, or with a healthy drizzle of olive oil. Pour the oil into the bottom of a large Dutch oven.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook stuffed grape leaves with oil using 20 ingredients and 22 steps. Here is how you cook that.
The ingredients needed to make Stuffed grape Leaves With Oil:
- Get 500 g fresh grape leaves
- Make ready For stuffing
- Get 1.5 cups Egyptian Rice
- Prepare 1 bunch parsely (fresh)
- Get 1/2 bunch Mint
- Make ready 2 medium sized tomatoes
- Make ready 1 medium sized onion
- Make ready 1/4 cup lemon juice
- Make ready 1 tbs pomegranates molasses
- Prepare 3 tbs olive oil
- Make ready 1 tsp salt
- Take 1/2 tsp red chilli
- Prepare Water for boiling and cooking (as needed)
- Get For cooking :
- Take 3 medium sized potatoes
- Prepare 3 medium sized tomatoes
- Take 1 cup lemon juice
- Get 1/4 cup olive oil
- Take 1 tbs pomegranate molasses
- Prepare 1 tsp salt
The nutritional properties of all of these ingredients together make this healthy vegan Mediterranean diet recipe of Lebanese stuffed grape leaves a highly nutritious dish that provides us with strong antioxidant and anti-inflammatory nutrients. ⭐HIGH-QUALITY GOURMET DELICACY - Emirelli's canned grape leaves stuffed with rice have the perfect balance of firm grape leaves (never too stiff like other brands'!), flavored olive oil and a delicate hint of lemon. An exotic, premium alternative to the usual "boring" veggies. Cheer up your guests' plates AND palates. Lightly oil the pot with some extra virgin olive oil, then add a few layers of grape leaves and top with sliced tomatoes.
Steps to make Stuffed grape Leaves With Oil:
- Pour water and leave it to boil
- Cut out the grein veins from grape leave wash them under running water
- Gradually dip grape leaves in hot water and remove them immediately to keep the texture of grape leaves
- 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)
- Wash and drain Egyptian rice
- Wash the stuffing vegetables
- Then chop them all and drain them in a fine filter. after that, add them to the rice
- Add lemon juice and pomegranate molasses, spices and olive oil to the filling then mix them very well
- On a solid board spread the grape leaves and add 1tsp filling on top and wrap starting from sides then cylindrical shape (like sandwish)
- Squeeze well while wrapping so that the rice won't come out during cooking
- Repeat the procedure on all grape leaves
- Wash the potatoes and tomatoes and cut them in circles place them in bottom of cooking pot
- Add the wrapped grape leaves press tightly next to each other in a circular way
- Add lemon juice, pomegranate molasses, salt and olive oil to the remaining filling broth
- Pour water so it covers all the grape leaves
- Squeeze using a thick glass plate
- Cook on a medium heat until it boils
- Reduce the heat and leave it to be cooked
- Remove the pot wait until it cools down
- Flip over in a suitable serving dish
- Note: incase od using the compressed grape leaves add lemon juice and pomegranate molasses on the last minutes before it's totally cooked
- Made by:Tala Odaymat
Cheer up your guests' plates AND palates. Lightly oil the pot with some extra virgin olive oil, then add a few layers of grape leaves and top with sliced tomatoes. This protects the stuffed grape leaves touching the bottom of the pot from scorching. To stuff grape leaves, work one leaf at a time. Lay the leaf flat on a cutting board with the more textured side facing you.
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