Ingredients1 Cup cooked Egyptian (short grain rice)
¼ kilo grape leaves, fresh or in a jar
2 Tbsps olive oil
2 large tomatoes, cut into cubes
1 onion, chopped
2 Garlic cloves, chopped
3 Tbsps parsley, chopped
2 Tbsps dill, chopped
2 Tbsps fresh coriander, chopped
2 Tbsps lemon juice
1 tsp dried mint
1 tsp ground cinnamon
½ tsp hot sauce (optional)
½ tsp ground cloves (optional) Salt and pepper
-Put the rice in a deep bowl.
-Boil the grape leaves for 5 minutes if they are fresh and wash well if they are preserved in a jar.
-Cut the grape leaves to the desired size.
-In a pan on medium heat add the oil, and to it the onions and garlic and cook till golden.
-Add the grape leaves, parsley, dill, and coriander to the garlic and onions and stir.
-Add the grape leave mixture to the rice, add salt and pepper, cinnamon, cloves, hot sauce, mint, lemon juice and tomatoes and mix together.
-Serve chilled, can be served with grilled liver skewers.
Warning this is not mine...I saved it for my future home cooking...and if you are interested kindly click the link:http://www.chefosama.com/RecipesDetails.php?id=28