Grape Leaves in Olive Oil

Ingredients

• Boiled grape leaves
• 2 cups Egyptian rice, washed
• A bunch of fresh parsley
• Fresh mint
• Green onion or regular onion
• Tomato(s)
• Salt
• 3 potatoes
• Olive oil
• Juice of 2 lemons
• Sumac (to taste)
• Finally, after the grape leaves and rice are well cooked, add a little olive oil.

Method

1. First boil the grape leaves. Bring water to a boil, add the grape leaves for a few minutes, then remove the boiled leaves and place them in a colander to drain.
2. Prepare the filling. Finely chop the parsley, mint, green onion and tomato.
3. Wash the Egyptian rice and drain it in a sieve, then add it to the chopped vegetables.
4. Add salt, a little lemon juice and olive oil, and mix the ingredients well.
5. Slice the potatoes into rounds and arrange them in the bottom of the pot and along the sides.
6. Prepare the grape leaves, place a little filling in each leaf, roll them into finger shapes and close them tightly.
7. Arrange the stuffed grape leaves over the potatoes, then place slices of tomato between the layers of grape leaves, and continue layering until finished.
8. Add salt, the lemon juice, olive oil and enough water to cover the grape leaves, place the pot over heat until the water boils. Reduce the heat and let it simmer gently until cooked.
9. Finally, after the grape leaves and rice are well cooked, add a little olive oil.