- 2 jars vine leaves, drained and stems removed
- 1 medium onion, sliced
- 1 medium tomato, sliced
- 1 large potato, sliced
- 1 lb steak, pounded very thinly, for bottom of pan (optional)
- Salt
- pepper
- 1 large tomato, chopped (for roll layers)
Stuffing:
- 2 cups rice, washed and drained
- 2 medium onions
- chopped finely1 cup parsley
- chopped finely1/4 cup fresh mint
- chopped finely or 4 tbsp. dried mint
- 3 medium tomatoes, chopped finely
- 1/4 cup olive oil1
- /4 cup lemon juice
- 2 teas. Salt
- 1 teas. Black pepper
- 1 teas. Cinnamon
- 2 teas. Allspice
To finish:
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 teas.
- Salt
- 1 cup water
- Put the potatoes on the bottom of the pan in which the vine leaves are to be cooked.
- Cover with sliced tomatoes and sliced onion.
- Sprinkle with salt.
- Season steak, with salt and pepper; and put on top of the sliced onions.
- Mix stuffing ingredients very well.
- Working with one grape leaf at a time, lay it down with the rough side up and place a teaspoon of stuffing in the center of the leaf.
- Roll once, fold in sides and roll tightly.
- Repeat with the rest of the grape leaves.
- Pack rolls, folded side down, in tight rows and layers, in the pan on top of steak.
- Sprinkle each layer with chopped tomatoes and salt.
- Take a heatproof plate and put it on top of grape leaves, pressing down.
- Mix finished ingredients well, pour over grape leaves.
- Cover pan, bring to a boil quickly, turn down heat and simmer until rice is tender and liquid has evaporated.
- Let grape leaves cool before inverting on a serving plate.
- Garnish with lemon wedges and serve with a bowl of yogurt.
Yummy!
Fedai
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