Ingredients:
300 g medium sized vine leaves, approximately 50- 60 pcs
1 1/2 cup Egyptian rice, soaked in water for 30 minutes and drained
250 g minced beef
1 medium tomato, chopped finely
1 medium onion, chopped finely
3 cloves garlic, chopped finely
1 tbsp ground dried mint
1 tsp all spice, ground
1 tsp salt
1/2 tsp ground black pepper
2 tbsp olive oil
2 chicken cubes
Directions:
1. Clean the vine leaves, cutting the stem to the end and arrange into 10 pieces each, tie with a string and dip in a boiling water, for 3 minutes or until the leaves changes its color. The purpose of boiling is to insure that the leaves is soft for easy wrapping of the rice. Remove the water, keep aside and let it cool.
2. In a medium bowl, combine the rice, minced beef, tomato, onion, garlic, spices, salt, pepper, olive oil and 1 chicken cube. Keep in the refrigerator for about an hour.
3. To stuff a vine leaf, place it in a working board or tray with the dull side and the stem facing up. Place a teaspoon of the mixture on the lower part of the leaf, fold the outside edges toward the center and roll tightly into a log.
4. Arrange the rolled stuffed vine leaves in a medium pot, making sure to align them tightly, to avoid bursting of the stuffed leaves when cooking. Continue stuffing until all the leaves are done. Layer unstuffed leaves to cover and secure with a heavy plate at the top.
5. Add water, 2 inches more to the level of the stuffed vines, and bring to a boil. Add 1 chicken cube and salt , according to your taste and simmer on low heat for 30 to 45 minutes or until cooked.
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