Stuffed Grape Leaves in Oil
Ingredients
- 1 jar grape leaves
- 1 cup Egyptian rice
- 1 bunch parsley
- 1/2 bunch green mint
- 4 green onions, chopped
- 1 large onion
- 2 large tomatoes
- 1 teaspoon salt
- 1 teaspoon lemon salt
- 1 teaspoon sweet spice
- 1 teaspoon paprika
- 1 teaspoon crushed hot pepper
- 1 teaspoon black pepper
- 1 cup olive oil
- 2 medium potatoes, sliced
Preparation
Wash the rice.
In a food processor, place parsley, mint, onion, tomato and blend until smooth.
Put the mixture in a bowl, add rice, salt, lemon salt, sweet spice, paprika, crushed hot pepper, black pepper, and half a cup of oil. Mix well.
Stuff the grape leaves and keep the remaining liquid with the rice.
In the pot, place the potato slices.
Arrange the stuffed grape leaves in the pot.
Place a plate on top of the leaves to weigh them down.
To the strained broth, add the remaining liquid from the rice mixture, the remaining oil, and a cup of water.
Cook the grape leaves on high heat for a few minutes, then reduce the heat and simmer for one hour.
Allow it to cool and then serve.
