Stuffed grape Leaves With Oil

Pour water and leave it to boil

Cut out the grein veins from grape leave wash them under running water

Gradually dip grape leaves in hot water and remove them immediately to keep the texture of grape leaves

Incase you were using pickled leaves soak them in water for 5 hours to remove the saltness (taking into consideration changing the water every half an hour)

Wash and drain Egyptian rice

Wash the stuffing vegetables

Then chop them all and drain them in a fine filter. after that, add them to the rice

Add lemon juice and pomegranate molasses, spices and olive oil to the filling then mix them very well

On a solid board spread the grape leaves and add 1tsp filling on top and wrap starting from sides then cylindrical shape (like sandwish)

Squeeze well while wrapping so that the rice won't come out during cooking

Repeat the procedure on all grape leaves

Wash the potatoes and tomatoes and cut them in circles place them in bottom of cooking pot

Add the wrapped grape leaves press tightly next to each other in a circular way

Add lemon juice, pomegranate molasses, salt and olive oil to the remaining filling broth

Pour water so it covers all the grape leaves

Squeeze using a thick glass plate

Cook on a medium heat until it boils

Reduce the heat and leave it to be cooked

Remove the pot wait until it cools down

Flip over in a suitable serving dish

Note: incase od using the compressed grape leaves add lemon juice and pomegranate molasses on the last minutes before it's totally cooked

Made by:Tala Odaymat