Fatteh with Grape Leaves
Ingredients
- Small cubes of onion
- Olive oil
- 1 spoon crushed garlic
- Pinch of coriander
- Paprika
- Black pepper
- Salt
- Mixed spices
- Black lemon
- Ground red pepper
- 1 teaspoon tomato paste
- Small cubes of tomato
- Washed rice (Egyptian or American)
- Washed and cut grape leaves
- Hot water or chicken stock
- Juice of 1 lemon
- Pomegranate molasses
- Date vinegar or tamarind
- Little olive oil
- Dried mint
- Fresh mint
- Fresh coriander
- Fresh parsley
- Optional dill
Tahini sauce
- 2 tablespoons tahini
- 1 container yogurt
- 1/4 cup milk
- Pinch of salt
- Pepper
- 1 clove garlic
- Lemon juice
- Little vinegar
Garnish
- Toasted bread cubes
- Hummus
- Pomegranate seeds
- Toasted pine nuts
Preparation
Sauté small cubes of onion in olive oil until golden.
Add crushed garlic and a pinch of coriander, paprika, black pepper, salt, mixed spices, black lemon, and ground red pepper.
Add 1 teaspoon of tomato paste.
Add small cubes of tomato.
Add washed rice and washed, cut grape leaves, sauté them, then add hot water or chicken stock.
Cover the pressure cooker and cook for 30 minutes.
After cooking, add juice of one lemon, pomegranate molasses, date vinegar or tamarind, a little olive oil, and dried mint.
Turn off the heat and add fresh herbs: mint, coriander, parsley, and optional dill.
Prepare tahini sauce by mixing 2 tablespoons tahini, 1 container yogurt, 1/4 cup milk, pinch of salt, pepper, 1 clove garlic, lemon juice, and a little vinegar.
In a serving dish, layer toasted bread cubes, hummus, the rice and grape leaves mixture, and tahini sauce.
Garnish with toasted bread, pomegranate seeds, toasted pine nuts, fresh herbs, lemon, and pomegranate molasses.
Tips
Toast the bread cubes with olive oil in an air fryer for best results.
Use chicken stock for added flavor, but vegetable stock can make it fully vegetarian.
