Grape leaves with oil without meat ... my feet for your family best recipes Mahashi of Turkish cuisine, and know the modus operandi of filling grape leaves delicious olive oil, tomatoes, parsley, recipe appetite, and grainy for all.
Ingredients
For the filling:
- Egyptian rice: 2 cups
- Tomato: 1 piece (finely chopped)
- Mint: 1/4 cup (fresh, chopped)
- Onion: 1 piece (chopped)
- Parsley: 12 cups (chopped)
- Salt: a teaspoon
- Black pepper: half a teaspoon
- Lemon juice: 3 tablespoons
- Olive oil: 3 tablespoons
Grape leaves: 1 kilo (boiled in water, and drained)
How to prepare
1. For stuffing: Wash the rice, then soak it in a bowl containing warm water, for a quarter of an hour. Drain the rice, and put it in a bowl, chop tomatoes, onions, parsley, mint, onions, lemons, olive oil, salt, and pepper. The ingredients are stirred until a homogeneous mixture is formed.
2. Spread each sheet of boiled grape leaves on the work surface; Place a small sleeve of the padding in the center of each leaf, fold it side inwards, then wrap in the shape of a finger.
3. Put a little olive oil in a saucepan, arrange grape leaves in it, and cover with water adding the juice of a lemon to it, with a plate placed on the face.
4. Cook vine leaves for sixty to seventy minutes, over very low heat, until soft. Cool before serving.
5. Garnish the serving plate with the desired vegetables and pomegranates.
Cooking time
30 minutes
Enough to 6
people
people
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