Stuffed Grape vine Leaves the Egyptian way

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide protein at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Walnuts are less expensive and still provide crunch.

grape leaves

🥗Healthier: cabbage leaves

💰Cheaper: collard greens

Cabbage leaves are easier to find and cheaper.

Wash the rice three times until the water runs clear and drain it.

Blend 400 grams of tomatoes into a liquid.

Dice 3 medium onions into small pieces.

Chop 75 grams of dill and 125 grams of parsley, removing thick stalks.

In a large bowl, mix the diced onions with 2 tablespoons of salt and 1 tablespoon of black pepper.

Add the washed and drained rice to the onions and mix gently.

Incorporate 140 grams of tomato paste into the rice mixture until uniform in color.

Fold in 1 cup of chopped parsley and 2/3 cup of chopped dill into the rice.

Add the blended tomato and mix well.

Pour 2 tablespoons of melted butter or ghee and 2 tablespoons of vegetable oil into the rice mixture and mix again.

Prepare the grape leaves by washing them and, if necessary, blanching them in boiling water for 90 seconds.

Slice each grape leaf in half for smaller rolls, or use whole leaves for larger rolls.

Place a grape leaf on a chopping board with the ribbed side facing up and add about 1 teaspoon of filling at the bottom third.

Fold the bottom over the filling, tuck in the sides, and roll tightly.

Repeat with remaining leaves and filling, using a large onion or potato sliced into 1 centimeter thick pieces at the bottom of the pot to prevent sticking.

Layer the stuffed vine leaves in a spiral in the pot, adding 4-5 cloves of garlic and preparing a stock with a chicken stock cube, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper mixed with 300 milliliters of boiling water.

Cover the pot and heat on medium-high until the vegetables and vine leaves sweat out their liquid, then add enough liquid to cover the first row of vine leaves and partially cover the second row.

Cooking Techniques

Equipment Needed

Spice Level: