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طريقه التحضير |
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choose meat that is not too lean, or add 1-2 tablespoons cooking oil to the mixture. |
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Cut off the stalks of the vine leaves With a sharp knife. |
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Prepare vine leaves by spreading out on smooth surface, the shiny side facing down. |
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Spoon the stuffing onto the leaf in the direction of the veins, arranging the stuffing pencil-thin. |
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Fold in the ends, then with the tips of your thumbs and index fingers, fold in the middle and roll tightly. |
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Arrange tidily and cover the bottom of the pot with the stalks of the vine leaves, and add some dots of cooking oil among the stuffed layers. |
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Cover with hot salted water or hot seasoned stock and cook over moderate flame. |
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After half an hour it would be ready to serve and you should add lemon juice before serving. |
For Variety of taste, you can use another filling in the stuffed vine leaves:
5 peeled and chopped tomatoes,
2 cups rice
2 chopped onions, very finely
1 1/2 cups oil
1 cup chopped parsley,
salt and pepper
3 grated carrots.
follow the same steps for preparing and stuffing mentiond above.
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المقادير
