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@noyonroy667: #foryou . . . . . .#capcut_edit #vairalvideo #vairal_video_tiktok_trending #trendingsong

চি ক না 👀😎
চি ক না 👀😎
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Monday 25 November 2024 07:46:59 GMT
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sudiptoyt69
𝐒udipto.𝟔𝟗 :
🥰🥰🥰
2024-12-02 03:18:59
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puja.roy693
🥰🥰PUJA ROY 🥰🥰 :
🥰🥰🥰
2024-11-26 08:27:01
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borun.roy66
Payel ❤️ :
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2024-11-26 03:16:18
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rannu641
Rannu :
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2024-11-25 12:21:53
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hridoye700
Hridoye ❤️💙 :
support me plz plz 🥰
2024-11-25 12:08:24
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Wara enab b zayt ! One of those dishes you just can’t stop at one or two or three !!! Packed full of flavour and those homegrown soft vine leaves are a winner ! Just a tip if you’re using home grown leaves and they are too soft just place 2 on top of each other - works a charm ! Here’s what you’ll need (This amount made me about a kilo of vine leaves ) 3 single bunches fresh parsley (washed , dried ,finely chopped ) 1 single bunch fresh mint (as above ) 1 bunch of green spring onion shallot (as above ) 5 ripe truss tomatoes 🍅 (finely diced ) 3 measured cups medium grain rice (wash only don’t soak ) 400 g fresh large grape leaves For the filling ⬇️ 1 tbs salt (or to own taste ) 1 cup fresh lemon juice 1 tsp pepper 1 tbs sumac 1/2 cup ev olive oil Mix all the ingredients together and let them sit a few hours in fridge before rolling , let the rice soak up all those juices . 🛑 Use a strainer for the mixture when rolling and ensure u save the juice that was strained to use when cooking on stove top , just add it in . What you’ll need For the cooking on stove top ⬇️ 3/4 cup fresh lemon juice 1/2 cup olive oil 1 tbs salt Water as needed Some sliced potatoes and tomatoes to line the pot before you stack leaves . Tip - for extra flavour prep and roll the leaves the night before and leave in an air tight container in fridge . The longer they sit the better they’ll taste . Fresh leaves need less cook time than jar leaves as they are softer . Mine took about 2.5 hours on a low heat and covered . Please refer to my “wara eneb zayt ” highlight for method tips n tricks . Any questions please ask me below ⬇️ #korkyskitchen #vine #grape #arab #lebanesefood #lebanese #food #heresmyfood #foodiesofinstagram #yummy #lemon #sour #cold #mint #homecooking #delicious #eat #roll #arabfood #authentic #sydneyeats #sydneyfood #sydneyfoodie
Wara enab b zayt ! One of those dishes you just can’t stop at one or two or three !!! Packed full of flavour and those homegrown soft vine leaves are a winner ! Just a tip if you’re using home grown leaves and they are too soft just place 2 on top of each other - works a charm ! Here’s what you’ll need (This amount made me about a kilo of vine leaves ) 3 single bunches fresh parsley (washed , dried ,finely chopped ) 1 single bunch fresh mint (as above ) 1 bunch of green spring onion shallot (as above ) 5 ripe truss tomatoes 🍅 (finely diced ) 3 measured cups medium grain rice (wash only don’t soak ) 400 g fresh large grape leaves For the filling ⬇️ 1 tbs salt (or to own taste ) 1 cup fresh lemon juice 1 tsp pepper 1 tbs sumac 1/2 cup ev olive oil Mix all the ingredients together and let them sit a few hours in fridge before rolling , let the rice soak up all those juices . 🛑 Use a strainer for the mixture when rolling and ensure u save the juice that was strained to use when cooking on stove top , just add it in . What you’ll need For the cooking on stove top ⬇️ 3/4 cup fresh lemon juice 1/2 cup olive oil 1 tbs salt Water as needed Some sliced potatoes and tomatoes to line the pot before you stack leaves . Tip - for extra flavour prep and roll the leaves the night before and leave in an air tight container in fridge . The longer they sit the better they’ll taste . Fresh leaves need less cook time than jar leaves as they are softer . Mine took about 2.5 hours on a low heat and covered . Please refer to my “wara eneb zayt ” highlight for method tips n tricks . Any questions please ask me below ⬇️ #korkyskitchen #vine #grape #arab #lebanesefood #lebanese #food #heresmyfood #foodiesofinstagram #yummy #lemon #sour #cold #mint #homecooking #delicious #eat #roll #arabfood #authentic #sydneyeats #sydneyfood #sydneyfoodie

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