Food for Thought
Stuffed vine leaves are one of the most popular starters in the Lebanese cuisine. In this recipe, the local burghol is used ir more common rice. Region: Aarsal
- 650 g vine leaves, washed
- 4 tsp salt
For the stuffing
- 1 small onion, peeled and finely chopped
- 4 small tomatoes, washed and finely chopped
- 3 ½ cups (140 g) parsley, washed and trimmed cup (15 g) fresh mint, washed and finely chopped
- 3 ½ cups burghol
- 2 garlic cloves, finely chopped
- ¼ cup olive oil
- Juice of 2 medium lemons
- Malek Batal PhD
Method of Preparation
- To make the stuffig: Wash the burghol and leave it aside to dry. In a large bowl, mix well all the ingredients of the stuffing with olive oil and lemon juice.
- For the grape leaves: Clean and cut stems off the vine leaves. Place the fresh leaves in boiling water for 3 minutes until softened. Spread each vine leave and fill it with 1 tbsp of the stuffing. Then roll it in a finger-like shape.
- In a large saucepan, arrange the stuffed vine leaves in layers. then cover them with water and add the salt.
- Cook for one hour or until done.