Grape Leaves (1 Jar)
Stuffing Ingredients:
1 jar of grape leaves (I prefer Orlando), drained, washed, and small stem removed
Oil1 onion, chopped
1 tomato, chopped
1 handful of parsley, chopped
2 maggi cubes
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
2 cups of Egyptian rice, washed
1 tea cup lemon juice
1 tea cup olive oil
After rolling:
1 medium potato, sliced
1 medium onion, sliced
1 medium tomato, sliced
Salt
1 tea cup lemon juice
1 tea cup olive oil
Water
Method: Cook the onion until soft. Add the tomato and cook until soft. Add the rest of the ingredients and cook over low heat until the liquid has been absorbed.
Line the bottom of the cooking pot with the potato, tomato and onion slices (you can use only one of the items (potato, tomato or onions) or two or three as you like to protect the grape leaves from sticking and giving the grape leaves better flavor).
Roll the grape leaves and place snuggly next to each other in layers in the pot.
After you have finished rolling, sprinkle some salt, pour the 1 teacup of lemon juice and 1 tea cup of olive oil on top and place a heavy oven-proof dish on top to hold it down. Pour water on this just to cover the plate.
I cooked them in a pressure cooker for 12 minutes and then let them stand inside without opening the pot for 1/2 an hour. If you cook them in a regular pot, you need to bring the water to a boil and then simmer on low for about an hour and leave them in the pot for another hour after the stove has been shut off.
Arrange on a platter and enjoy!
