Vine leaves in oil

Name: Vine leaves in oil
Total time: 100 min
Yield: 5
Cuisine: Lebanese
Ingredients: 500 g vine leaves; 1 cup Egyptian rice, rinsed; 1 onion, finely chopped, and 1 chopped tomato; Parsley, dill and mint, chopped; ½ cup olive oil; ¼ cup lemon juice; Salt, pepper, cumin, sumac and pomegranate molasses

Vine leaves rolled around herbed rice and cooked in olive oil and lemon — no meat. Every quantity in grams, calories per serving.

360kcal7 gprotein100 minPrep

Per serving · 250 g

360

kcal

7 g

protein

43 g

carbs

18 g

fat

Prep: 100 minServes: 5Whole dish: 1250 gWhole dish energy: 1800 kcal

Ingredients

500 g vine leaves500 g
1 cup Egyptian rice, rinsed190 g
1 onion, finely chopped, and 1 chopped tomato240 g
Parsley, dill and mint, chopped60 g
½ cup olive oil110 g
¼ cup lemon juice60 g
Salt, pepper, cumin, sumac and pomegranate molasses30 g

Whole dish: 1250 g

Method

1
Dip the vine leaves in hot water for two minutes, then lift out to cool.
2
Mix the rice with onion, tomato and the chopped herbs; season with salt, pepper, cumin, sumac and pomegranate molasses, and add a quarter cup each of oil and lemon juice.
3
Place a teaspoon of filling on each leaf, fold in the sides and roll into a cylinder.
4
Pack the rolls tightly in a pot and cover with the olive oil, lemon juice and a little water.
5
Weigh down with an inverted plate and cook gently for about an hour. Serve cold.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

250 g · 360 kcal

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