Stuffed grape leaves (flower) are the tastiest in the world for sure!!
Grape leaves (flower)
Today we will learn to make the most delicious flower in the world, and we will learn how to work in an organized, clean and safe manner.
I always keep the roll of Sano Sushi cleaning cloths at home, it is practical, it is convenient to work, easy to clean and also serves as a non-slip surface for the cutting board.
Ingredients:
A pound of fresh grape leaves / two jars of preserved grape leaves
For the filling:
A quarter cup of olive oil
A half onion, finely chopped
5 cloves of garlic, chopped
5 stalks of celery, chopped
Half a pack of finely chopped green onions
A pound of round rice
3 finely chopped tomatoes
Juice from two lemons
Half a pack of chopped green onions
A tablespoon of salt, a teaspoon of black pepper, a tablespoon of paprika
For the bottom of the pot:
2 sliced onions
2 sliced tomatoes
For the sauce:
Three cups of boiling water
Half a cup of olive oil
Juice from 5 lemons
2 teaspoons of salt, a teaspoon of black pepper
Instructions:
Drain the grape leaves from the liquid, if you have fresh leaves
Boil fresh grape leaves in boiling water in small batches for 30 seconds, and transfer to ice water, then transfer everything to a colander
For the filling:Take a pot with a quarter cup of olive oil and fry Finely chopped onion and half, fry for about 5 minutes and add 5 chopped garlic cloves and fry until golden brown. Add 5 finely chopped celery stalks, half a pack of finely chopped green onions and mix well. After about 10 minutes, add a kilo of round rice and mix everything well. Add 3 finely chopped tomatoes, juice from two lemons, a tablespoon of salt, a teaspoon of black pepper, a tablespoon of paprika and the remaining half pack of chopped green onions. Remove from heat and cool..
Take a leaf on the rough side, put a little filling in the center, fold while closing on both sides (just like in the video) and repeat the operation with all the leaves.
When you're done, take a deep pot and put 2 sliced onions and sliced tomatoes in the bottom. Arrange the rolled vine leaves in a circular pattern as densely as possible.
In a bowl, mix three cups of boiling water, half a cup of olive oil, 2 teaspoons of salt, a teaspoon of black pepper, and the juice of 5 lemons. Mix everything and pour into the pot (over the fillings). Cover with a plate and press inward and cover with a lid. Cook over high heat until boiling, then reduce the heat for another two hours. Don't be alarmed by the amount of liquid at first, the rice swells and drinks most of it. You can put pomegranate concentrate on top while cooking.
Published in collaboration with @sano.il
@foody_israel
#Aligfen #Flower #StuffedAligfen #Yablolu and Shambalulu