Stuffed grape vine leaves in oil recipe

Recipe for stuffed grape vine leaves in oil in our easy arab recipes collection.

Recipe ingredients

• 16 ounces grape vine leaves
• 4 cups, 4 bunches, finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 1/2 cup short grain rice
• 32 ounces finely chopped tomatoes
• 1 teaspoon salt
• A dash of allspice
• 1 cup olive oil and vegetable oil mixture
• 2 medium onions, finely chopped
• 3 cups water
• 2 medium potatoes, peeled and sliced into rounds
• 3/4 cup lemon juice
• 1 teaspoon pomegranate thickened juice, optional
• A dash of ground cinnamon
• A dash of ground white pepper

How to make stuffed grape vine leaves in oil

• Filling:
  • Rub onions with salt.
  • Mix rice with onion, mint, tomato and parsley.
  • Stir in 1/2 quantity of lemon juice, 1/2 quantity of olive oil, salt and spices.
• Snip off vine leaves stems if necessary.
• Rinse in cold water and blanch in boiling water for 2 minutes in 3 or 4 lots.
• Remove with slotted spoon and place in cold water.
• Place a vine leaf shiny side down on work surface.
• Place about a tbls of stuffing near stem end.
• Fold end and sides over stuffing and roll up firmly.
• Repeat the same process with remaining leaves.
• Place 1/2 cup oil in a heavy pan line base of the heavy pan with potato rounds and pack vine leaves rolls close together in layers.
• Invert a heavy plate on top to keep rolls in shape during cooking.
• Add 1/2 cup lemon juice, pomegranate juice, filling stock and 3 cups water.
• Cover, bring to a boil over moderate heat.
• Reduce heat and let simmer for one hour or until tender.
• Serve cold, garnished with potato slices.

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• Sour lentil soup
• Saudi arabian rice
• Strained lentils
• Stuffed gourds and eggplants
• Syrian stuffed zucchini in yoghurt
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• Rice with truffles
• Rice with vegetables
• Roasted lamb
• Raisin drink
• Stuffed eggplant with yoghurt
• Stuffed eggplants in oil
• Seasoned brains
• Stuffed swiss chard leaves in oil

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