Ingredients:

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Grape leaves

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Parsley

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Fresh mint

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Green onions

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Finely chopped tomatoes

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1 cup Egyptian rice

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Salt

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Olive oil

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Lemon juice

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Pinch of black pepper

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Chili or hot pepper

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2 potatoes

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2 carrots

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Onion, mint dried

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1 tablespoon pomegranate molasses

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Preparation:

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Wash parsley, mint, green onions, and tomatoes; finely chop. Add the washed and drained Egyptian rice. The amount of rice should be less than half the amount of vegetables.

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Mix the vegetables and rice with salt, spices, olive oil, and lemon juice. Roll the boiled grape leaves for a few minutes and fill them with the rice and vegetable mixture.

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Place potato slices, carrot slices, and onion at the bottom of the pot. Arrange the stuffed grape leaves on top, add enough water to cover them, and place a plate or heavy weight to press the leaves so they don’t come apart or spill the filling.

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Optionally add lemon juice and pomegranate molasses to taste.

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Recipe and method for Stuffed Grape Leaves in Olive Oil from a friend and chef on Shou Tabkhin Today:

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Naima Ibrahim

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Click on Naima Ibrahim’s name to visit her page on our site and see all her tasty recipes

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#recipe #recipes #stuffed_grape_leaves #stuffed_grape_leaves_in_olive_oil #shou_tabkhin_today

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To get the homemade grape leaves liquid (the olive oil syrup) see this link: How to make homemade Qishtha (Qimr)

Stuffed Grape Leaves in Olive Oil

Prep checklist