Stuffed Vine Leaves ورق عنب محشي

Notes:

This is a popular dish in the Middle East, and very popular in Egypt.

You can by prepared vine leaves in jars at Middle Eastern groceries.

An adventurous soul has even made a fusion dish Stuffed Canadian Silver Maple leaves.

Servings: 5

Preparation Time: 1.5 hours

Ingredients

1/2 kg vine leaves.
Salt
Pepper
1 tablespoon margarine, or 2 tablespoon oil.
1/4 kg minced meat.
2 cups rice.
1 onions, finely chopped or grated
1 cup parsley ,finely chopped.
1 teaspoon mint ,dried and ground.
3 Tomatoes , diced
2 tablespoons margarine.
salt, pepper and spices.
1 tablespoon lemon juice.
3 tablespoons tomato past.

Cooking Instructions

Preparing the stuffing

In a bowl mix minced meat, salt, pepper and tomato chopped in small pices.
Wash rice well, drain and add to bowl.
Stir to mix all ingredients well.
Also add parsley, spices and margarine.
Drain the liquid from stuffing and set aside.

Preparing the vine leaves

Remove the stem from the vine leaves.
Wash vine leaves well, and stack over each other.

Preparation

Spread each leaf on the soft side facing upwards.
Put stuffing on the center of the leaf where you tore the stem.
Fold the sides of the leaf to keep the stuffing from falling out.
Roll up the leave to form a small finger shape. Repeat with the rest of vine leaves.
In a deep pan, arrange stuffed vineleaves to form one layer.
Arrange the leave layers over each other in the pan.
Leave a little space at the top of the pan allowing the rice stuffing to expand during cooking.
Cook pan over medium heat.
Dissolve salt and hot water, you may add boullion cubes for flavor.
Cover and boil then move to low heat.
Leave to cook until rice is done.
Add lemon juice and take off heat.
Serve hot with yoghurt salad.