Stuffed vine leaves – Egyptian Style (served hot) скачать в хорошем качестве

Stuffed vine leaves – Egyptian Style (served hot)

Stuffed vine leaves are a delightful side-dish to baked or grilled meats. Rolling the vine leaves can be time consuming, so traditionally this dish is prepared together with help from your family and good friends. You will find variations of this recipe throughout the Mediterranean. In this episode, Nancy shares her favorite ingredients and methods for this classic dish! Special Cookware & Amazon Affiliate shopping links ► Lemon squeezer (optional): https://amzn.to/3NoCWKw Ingredients for the filling mix: ► 1 lb of ground lamb ► 1 lb vine leaves ► 1 cup of short-grain rice ► 1 grated onion ► 1 tsp minced garlic ► Salt ► Pepper Ingredients for the bottom of the pot: ► 2 tbsp of olive oil ► 1 quarter of an onion ► 2 cloves of garlic, sliced ► 1/2 tomato, sliced Ingredients for the rest of the pot ► 1 ½ cups chicken broth ► ¼ water from the boiled vine leaves ► 1 lemon cut in to 2 halves ► 2 cloves of garlic, cut in to slices Directions: Boil 2 cups of water. Place the rice in a bowl and add the boiling water. Let the rice soak for 10 minutes and then strain. Boil the vine leaves with 1 tbsp of olive oil for 15 minutes. Drain the vine leaves but save one quarter cup of its broth. Add the one quarter cup of vine leave broth to the chicken broth. Prepare the pot by adding olive oil, a layer of onion, tomato slices, and garlic slices. In a mixing bowl, mix together by hand the rice, ground lamb, onion, garlic, salt and pepper. Spread a vine leaf with the shiny side down and add a small amount of the mix. Follow the technique in the video to roll your vine leaves. Arrange your vine leaves into your pot in a spiral from the edge until the center, one layer at a time. Add the rest of the garlic slices between the layers. Heat the chicken broth and add just enough broth to cover your vine leaves. Squeeze ½ lemon onto your vine leaves. Place a small plate on the top of your vine leaves then cover the pot with a lid. Cook on medium heat until it starts boiling on the sides then reduce the heat to low. Simmer for 20 minutes until all the broth has evaporated (you won’t be able to turn over the pot in the step below if there is still broth at the bottom of the pot). Place a serving plate over the pot and flip the pot over. Remove the pot, and then remove the vegetables that had been a the bottom of the pot. Squeeze some lemon juice over the vine leaves and serve hot. Enjoy! ‪@nancysmediterraneankitchen‬ #mediterraneanrecipe, #mediterraneanrecipes , #egyptianfood,