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- En-30 -
Stuffed Vine Leaves
Serves : 10
Ingredients:
300 g rice
2 big onions chopped
100 g parsley, finely chopped
1 tsp dried mint, finely
chopped
500 g tomatoes, finely chopped
150 ml olive oil
300 ml lemon
20 g salt
3 g pepper
500 g potatoes, peeled & sliced
1 kg vine leaves
Method:
Clean, wash and soak the rice for 30
minutes. Drain. Add parsley, mint,
tomatoes, and half the portion of oil,
lemon juice, salt and pepper, and
mix well. Set aside. Arrange the
tomatoes and potato slices on the
base of a very shallow casserole
dish. Wash the vine leaves in hot
water. Stuff them with the rice
mixture. Place them on the potato
and tomato base. Cover with water
and add the rest of the lemon juice,
oil, salt and pepper. Weigh down the
leaves with a plate and cook covered
on HIGH for 20 minutes. Serve cold.
Kibbeh Bil Leban
Serves : 10
Ingredients:
400 g crushed wheat
500 g minced lamb meat
100 g onions, finely chopped
20 g salt
10 g pepper
80 ml oil
200 g lamb, roughly ground
1 litre yoghurt
80 ml water
100 g cornflour
200 g mint, chopped
100 g garlic, chopped
100 g pine nuts
Method:
Clean, wash and soak crushed
wheat in water for 1 hour. Drain.
Combine with minced lamb, finely
chopped onions, salt and pepper,
and grind well. Shape into small
balls and keep aside. Heat 40 ml of
oil in a 1-litre bowl on HIGH for 2
minutes. Add roughly ground lamb,
mix and cook covered on HIGH for
10 minutes. Stuff this mixture into
the centre of the minced balls. Cook
the stuffed balls (kibbeh) in a
covered casserole on HIGH for
4 minutes. Keep aside. Mix yoghurt
and water separately in a 2-litre
bowl, and heat on HIGH for 3
minutes. Mix cornflour with a little
water to make a fine paste. Add this
to the yoghurt and mix well. Cook
further on HIGH for 3 minutes.
Separately combine 40 ml of oil, mint
and garlic in a small bowl, and cook
on HIGH for 3 minutes. Add to the
yoghurt and mix well. Add the kibbeh
to the mixture and heat on HIGH for
2 minutes. Sprinkle with pine nuts
and serve hot with vermicelli or rice.
Tajen Khudar
Mushakal
Serves : 10
Ingredients:
150 ml corn oil
500 g eggplant, peeled and cubed
500 g potatoes, peeled and cubed
500 g marrow, peeled andcubed
300 g green peppers, sliced
150 ml olive oil
175 g onions, finely chopped
40 g garlic, finely chopped
500 g tomatoes
20 g salt
10 g pepper
30 ml water
10 g white pepper
Method:
Heat corn oil in a covered 3-litre
casserole dish on HIGH for 3
minutes. Add eggplant, potatoes,
marrow and green peppers, and mix
well. Cook further on HIGH for 6
minutes, stirring midway. Remove
the vegetables from the oil and keep
aside. In another 2-litre casserole
dish combine olive oil and onions,
and brown on HIGH for 3 minutes.
Add vegetables tomatoes, salt,
pepper and water, and cook covered
on HIGH for 10 minutes. Serve hot,
sprinkled with white pepper.
Arabic Recipes
Stuffed Vine Leaves