Stuffed Grape Leaves in Olive Oil

Ingredients

• Grape leaves
• Parsley
• Fresh mint
• Green onion (spring onion)
• Finely chopped tomato
• 1 cup Egyptian (short-grain) rice
• Salt
• Olive oil
• Lemon juice
• 2 potatoes
• Carrot
• Pomegranate for garnish
• 1 tablespoon sumac
• To make the beef filet by Nicole, click the link: Roast Beef (sliced filet)
• For delicious crispy potato wedges, see this link: Potato Wedges
• To make Rana’s famous cream-filled maamoul, click: Maamoul Filled with Cream
• For more delicious Middle Eastern sweets click: Easy Cheese Halawa
• The popular date maamoul recipe is here: Easy Date Maamoul

Method

1. We wash the parsley, fresh mint, spring onions, and tomatoes and chop them finely.
2. We add to them the washed and drained Egyptian rice.
3. The amount of rice should be less than half the amount of the vegetables.
4. We mix the vegetables and rice with salt, spices, sumac, olive oil, and lemon juice.
5. We roll the grape leaves that have been boiled for a few minutes and stuff them with the rice and vegetable filling.
6. We place slices of potatoes, carrots, and onions at the bottom of the pot as desired.
7. We arrange the stuffed grape leaves on top, pour over enough water to cover them, and place a plate or other heavy object to press the leaves so they don't burst or the filling doesn't come out.
8. To make Nicole's biftek as well, click the link: How to make roast beef in steak cuts
9. To make maamoul filled with cream — one of Rana's most famous recipes — here is the link: Maamoul filled with cream
10. For more delicious Middle Eastern sweets, click the link: Easy cheese halawa
11. Date maamoul discs are always requested; here is a link with the method: The easiest way to make date maamoul