Ingredients
45gm vine leaves
50gm tomato
50gm parsley leaves
25gm red onion
10gm mint leaves
50ml olive oil
60gm Egyptian rice
1 tsp salt
2 tbsp lemon juice
10gm sweet pepper
1 tbsp pomegranate molasses
Method
Making the stuffing
Take tomatoes, parsley leaves, red onions and mint leaves and finely chop them. Mix in olive oil and lemon juice, spices and raw Egyptian rice.
The stuffing is ready.
To fold the vine leaves, lay flat a vine leaf and put the prepped vegetables and rice mix on the vine leaves and make rolls out of them.
Making the Sauce
Take lemon juice and olive oil and salt half of the quantity mentioned above, and give a quick whisk to make it into one sauce.
Cooking
Place the vine leave rolls into a pot in a circlular pattern, the longitudinal side touching one another and placed as tightly as possible. Add the sauce into the pot and cook it on full flame for half an hour and then on very low flame for another two and a half hour. Once cooked remove the pot from stove and keep in the fridge to chill it.
Your vine leaves are ready to serve. Plate them as desired and garnish them with pomegranate molasses.
