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Stuffed Vine Leaves

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== Directions ==
 
== Directions ==
   
==='''[[cinnamon]] and [[mint]] seasoning make this version of a popular eastern Mediterranean food typically Lebanese. Soften and blanch vine leaves by dipping a few at a time in boiling, salted [[water]]. Set aside. Wash [[rice]] and mix with ground meat, chopped [[tomato]], [[salt]], [[pepper]], [[cinnamon]] and one half cup cold [[water]]. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar'''===
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[[cinnamon]] and [[mint]] seasoning make this version of a popular eastern Mediterranean food typically Lebanese. Soften and blanch vine leaves by dipping a few at a time in boiling, salted [[water]]. Set aside. Wash [[rice]] and mix with ground meat, chopped [[tomato]], [[salt]], [[pepper]], [[cinnamon]] and one half cup cold [[water]]. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar
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Place layer of bones in pressure cooker and cover with sliced [[tomato]]es and the whole [[garlic]]. Arrange rolls side by side in layers on the [[tomato]]es. Sprinkle with [[salt]] and [[lemon juice]]. Add [[water]]. Cook under pressure 12 minutes. Simmer uncovered to reduce sauce. Mix one half cup of the sauce with crushed [[garlic]] and [[mint]]. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor. Remove mahshi carefully from cooking pan. Cool fingers in cold [[water]] to facilitate handling the hot rolls. Arrange on platter. Serve hot with bowl of the sauce.
   
Place layer of bones in pressure cooker and cover with sliced [[tomato]]es and the whole [[garlic]]. Arrange rolls side by side in layers on the [[tomato]]es. Sprinkle with [[salt]] and [[lemon juice]]. Add [[water]]. Cook under pressure 12 minutes. Simmer uncovered to reduce sauce. Mix one half cup of the sauce with crushed [[garlic]] and [[mint]]. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor. Remove mahshi carefully from cooking pan. Cool fingers in cold [[water]] to facilitate handling the hot rolls. Arrange on platter. Serve hot with bowl of the sauce.'''===
 
 
[[Category:Kuwaiti Recipes]]
 
[[Category:Kuwaiti Recipes]]
 
[[Category:Kuwaiti Vegetarian]]
 
[[Category:Kuwaiti Vegetarian]]
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