@abadran_: Vegetarian Grape Leaves (wara2 3nab b zeit) Yields 1 Jar Filling: 2 cups eqyptian rice (washed) 2 bunches parsley, very finely chopped 4 ripe tomatoes, finely chopped 1–2 bunches green onions, finely chopped A handful of fresh mint, finely chopped Juice of 4 lemons (about 1 cup) Olive oil (equal amount to lemon juice) 1 tbsp salt 1/2 tsp dried mint 2 tbsp pomegranate molasses For layering: Potatoes, sliced Carrots, sliced Tomatoes, sliced Instructions: Finely chop all vegetables very small Add washed rice Add lemon juice, olive oil, salt, dried mint, and pomegranate molasses Mix everything really well Before stuffing, squeeze out the excess juices from the filling (save this liquid for later) Lay grape leaves veiny side up Add filling and roll loosely You can stuff these more than meat grape leaves (they’re better full and juicy) Line the bottom of the pot with potatoes, carrots, and tomatoes Add a layer of grape leaves Then more veggies Then another layer of grape leaves Place a plate on top to hold everything down and add some weight Pour the reserved liquid from the filling (strained) over the grape leaves Add water until it covers everything by about 1–2 inches Add 1-2 tsp salt Cooking: Bring to a boil Reduce heat and simmer for about 4-5 hours (the longer the better) At the 3-hour mark: Add 4 tbsp butter Add another 1/2 cup lemon juice (or juice of 2 lemons) Once done, remove from heat and let it cool slightly Pour out the liquid (save it) Flip the pot onto a tray Pour some of the liquid back over the grape leaves Let it rest, then refrigerate for at least 4 hours (overnight is best)

amani badran

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Wednesday 25 March 2026 22:45:33 GMT