There’s something truly special about Lebanese cuisine—rich in flavors, colors, and aromas that delight the senses. Today, we’re diving into the world of stuffed vine leaves, a classic dish that encapsulates the essence of Lebanese flavors. Our recipe for Stuffed Vine Leaves with Rice and Tomatoes offers a perfect combination of tender vine leaves filled with a savory mixture of rice, tomatoes, and aromatic herbs. Let’s explore the steps to creating this traditional Lebanese favorite below:
Title: Stuffed Vine Leaves With Rice And Tomatoes
Ingredients:
– 1 jar of preserved vine leaves
– 1 cup of medium-grain white rice
– 2 tomatoes, diced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1/4 cup of fresh parsley, chopped
– 1/4 cup of fresh mint, chopped
– 1/4 cup of olive oil
– 1 lemon, juiced
– Salt and pepper to taste
Instructions:
1. Begin by rinsing the preserved vine leaves under cold water to remove excess salt. Gently separate the leaves and set them aside.
2. In a large mixing bowl, combine the white rice, diced tomatoes, chopped onion, minced garlic, parsley, mint, and olive oil. Season the mixture generously with salt and pepper, and then squeeze the lemon juice over the top. Mix everything well until all the ingredients are evenly incorporated.
3. Take one vine leaf at a time and place it flat on a clean surface. Trim off any tough stems if necessary. Add a small spoonful of the rice mixture onto the center of the leaf.
4. To roll the vine leaf, first fold the sides over the filling, then roll it up tightly from the base to the tip, forming a neat parcel. Repeat this process with the remaining vine leaves and rice mixture.
5. Arrange the rolled vine leaves snugly in a large pot, placing them close to each other to prevent them from opening during cooking.
6. Once all the vine leaves are rolled and placed in the pot, drizzle a little extra olive oil over the top. This will help keep them moist and flavorful as they cook.
7. Pour enough water into the pot to cover the vine leaves completely. Place a heatproof dish or a small plate on top of the vine leaves to weigh them down during cooking.
8. Bring the water to a gentle simmer over low heat. Cover the pot with a lid and let the vine leaves cook for about 45 minutes to an hour until the rice is tender and cooked through.
9. Once cooked, remove the pot from the heat and let the vine leaves cool slightly before serving. You can enjoy these Stuffed Vine Leaves warm or at room temperature as a delicious appetizer or side dish.
These Stuffed Vine Leaves with Rice and Tomatoes are a true taste of Lebanese tradition, offering a burst of flavors that will transport you to the bustling streets of Beirut. Give this recipe a try and savor the warm comfort of homemade Lebanese cuisine.
