Stuffed vine leaves

Name: Stuffed vine leaves
Total time: 90 min
Yield: 5
Cuisine: Egyptian
Ingredients: 500 g vine leaves; 2 cups Egyptian rice, rinsed; Parsley, dill and dried mint, chopped; 2 tomatoes, chopped; 1 medium onion, chopped; 1 tbsp mixed spice, 1 tbsp cumin and turmeric; ¼ cup olive oil; Juice of 2 lemons, salt and black pepper

Vine leaves rolled around spiced rice with herbs and tomato — every quantity in grams, calories per serving.

380kcal9 gprotein90 minPrep

Per serving · 250 g

380

kcal

9 g

protein

76 g

carbs

5 g

fat

Prep: 90 minServes: 5Whole dish: 1250 gWhole dish energy: 1900 kcal

Ingredients

500 g vine leaves500 g
2 cups Egyptian rice, rinsed380 g
Parsley, dill and dried mint, chopped60 g
2 tomatoes, chopped240 g
1 medium onion, chopped120 g
1 tbsp mixed spice, 1 tbsp cumin and turmeric15 g
¼ cup olive oil55 g
Juice of 2 lemons, salt and black pepper60 g

Whole dish: 1250 g

Method

1
Blanch the vine leaves in boiling water for two minutes, drain and cool.
2
Mix the rice with parsley, dill, mint, tomato and onion; season with salt, pepper, mixed spice and cumin, then add olive oil and lemon juice.
3
Lay a leaf flat, place a teaspoon of filling in the centre and roll it into a cylinder, tucking the sides in.
4
Pack the rolls tightly in a pot, weigh them down with a plate, and add hot water to cover.
5
Simmer 45 minutes until the rice is done. Serve with yoghurt.

Enjoy it

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

250 g · 380 kcal

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