Stuffed Grape Leaves
Stuffed wine leaves or as my kids call it, Arabic sushi is a nice appetizer dish that travels well in my hikes..
Main ingredients: The rice bowl and the sauce bowl
Folding Technique: The shiny side of the leave is on the board, swaddling the rice mixture
Arrange the potato and tomato rings on the base of the pot
Line the top of the pot with a layer of potato and tomato rings
Pour the sauce in The plate tight cover is essential in cooking this dish
Ingredients
- Wine leaves (found in Turkish or Middle Eastern supermarkets in airtight bags or glass jars)
- 2 C short grain rice
- 40-50 g parsley leaves
- 40 g coriander leaves
- 6 mint leaves
- 3/4 C Lemon juice ( for the stuffing) + more for cooking
- 1/2 C olive oil + more for cooking
- 1 onion shredded
- 2 tomatoes cubed
- 2 garlic cloves minced
- 1 TBS coriander powder
- 1 TBS salt + more for cooking
- 1 TBS tomato paste
- 2 TBS pomegranate molasses + more for cooking
potato rings and tomato to cover the top and bottom of your cooking dish
Method
Wash rice and drain
Mix in the rice the cubed tomatoes, shredded onion, minced garlic, shredded leaves
In a separate bowl, mix 3/4 C lemon juice, 1/2 C olive oil, tomato paste , pomegranate molasses, salt, coriander powder. Check if you like the taste and enjoy adding what you like !
Mix the sauce into the rice and voila your stuffing!
Slice a potato and a tomato and spread on the base of your pot
Swaddle a tea spoon of the stuffing into a wine leave and roll
Arrange in pot and layer the top with potato and tomato rings
Prepare some cooking sauce using:
1 C water
1/2 C olive oil
1/2 C lemon juice
2 TBS pomegranate molasses
1/2 t.s salt
Pour into the pot and place a plate to directly cover the dish
Cook on high fire until the sauce bubbles and starts evaporating from the top
Lower the heat to medium/low and cover with pot lid (leaving the plate in)
Cook for 2 to 3 hours on low heat
It will taste much better the next day