maheshi wark anab

Stuffed grape leaves

Ingredients: 250 g onions , 500 g parsley , 400 g tomatoes,  250 g lemon, 100 g of olive oil, 50 g of pomegranate molasses, 30 g salt, 5 g white condiment,

50 g green sweet peppers, 150 g Egyptian rice, 200 g potato, 500 g of grape leaves, 50 g mint, and 5 g cinnamon.

Method:

Grape leaves are placed in boiling water for about a minute until it changes color then lifted from the water and drain well and prefers to wash with cold water to stop the cooking process.

 Grated coriander, parsley, dill, onion and garlic and mix all ingredients with rice and placed him water or dripping with sauce. Rice is placed on medium heat and stir until boiling liquid impregnating or part of it.

Remove from the heat and start stuffing paper is placed at the bottom of some amount of securities is suitable for filler as a base to cover the bottom of the full amount and then begin leprous fingers grape leaves over it until it is finished quantity and in another as the amount of water mixed with two tablespoons Keratin sauce and 1/4 cup lemon juice with a little salt and pepper and pepper and Kilo well then pour the mixture over the stuffed so covered and put over fingers stuffed Pyrex dish potentially heat as a kind of gravity even Ataatfath grape leaves during cooking .

Cover pot tightly and placed over medium heat until boiling and then transferred to simmer over the distributor heat and leave until full maturity... About an hour, the remaining of padding is placed upon a suitable amount of water and cook alone. After completing the maturity stuffed filtered from the rest of the amount of fluid on it and leave until slightly Bibber then stir in a serving dish.