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Stuffed Vine Leaves
Serves : 6-8
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 1000 W for 18 to
20 minutes. Stirring occasionally.
Serve cold.
Kibbeh Bil Leban
Serves : 6-8
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 1000 W for 2 minutes. Add
roughly ground lamb, mix and
cook covered on 1000 W for 10
minutes. Stuff this mixture into
the centre of the minced balls.
Cook the stuffed balls (kibbeh) in
a covered casserole on 1000 W
for 4 minutes. Keep aside. Mix
yoghurt and water separately in a
3-litre bowl, and heat on 1000 W
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 1000 W for
3 minutes. Separately combine
40 ml of oil, mint and garlic in a
small bowl, and cook on 1000 W
for 3 minutes. Add to the yoghurt
and mix well. Add the kibbeh to
the mixture and heat on 1000 W
for 2 minutes. Sprinkle with pine
nuts and serve hot with vermicelli
or rice.
Tajen Khudar
Mushakal
Serves : 4-6
Ingredients:
75 ml corn oil
250
g
eggplant, peeled and cubed
250
g
potatoes, peeled and cubed
250
g
marrow, peeled andcubed
150
g
green peppers, sliced
75 ml olive oil
85
g
onions, finely chopped
20
g
garlic, finely chopped
250
g
tomatoes
10
g
salt
5
g
pepper
15 ml water
5
g
white pepper
Method:
Heat corn oil in a covered 3-litre
casserole dish on 1000 W for 1 to
2 minutes. Add eggplant, potatoes,
marrow and green peppers, and
mix well. Cook further on 1000 W
for 6 to 8 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
1000 W for 2 to 3 minutes. Add
vegetables tomatoes, salt, pepper
and water, and cook covered on
1000 W for 8 to 10 minutes. Serve
hot, sprinkled with white pepper.
Arabic Recipes
Stuffed Vine Leaves
