Pairs well with Dangerous Stuffed Grape Leaves
Dangerous Stuffed Grape Leaves
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A traditional Egyptian recipe for stuffed grape leaves with a sweet and savory filling, cooked in a flavorful tomato and pomegranate molasses broth.
01:45:00 total
Serves 4
medium
Main Various
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Ingredients
- grape leaves - watch the video to see (soft, light-colored leaves preferred)
- potatoes - watch the video to see (sliced, placed at the bottom of the pot)
- pepper - watch the video to see (to add tomato flavor)
- onions - watch the video to see (used with potatoes and pepper for flavor)
- lemons - 4-5 lemons (cut in halves, about 4-5 lemons)
- pomegranate molasses - 2 tablespoons (adds sweet and tasty flavor)
- stock cube - 1 cube (optional, for added flavor)
- sauce - 1 spoon (type not specified, used in broth)
- sweet mixture for filling - watch the video to see (details not provided, mentioned as sweet mixture)
Instructions
- Prepare the grape leaves: Choose soft, light-colored grape leaves that are not rough. Roll the grape leaves on the smooth side.
- Prepare the pot base: Place slices of potatoes at the bottom of the pot. Add some pepper and onions to give a nice tomato flavor to the stuffed vegetables.
- Roll the grape leaves: Roll the grape leaves with the filling inside. Arrange them in the pot in a circular shape for the first row, then place the next row lengthwise to interlock and prevent unraveling during cooking.
- Prepare the broth: Cut 4-5 lemons in halves. Add a spoon of sauce and a stock cube if using. Add 2 tablespoons of pomegranate molasses. Boil the broth until it becomes thick.
- Cook the stuffed grape leaves: Pour the thick broth over the stuffed grape leaves. Shake the pot gently to allow the broth to penetrate. Place a flat plate on top to keep the stuffed leaves from falling apart. Cover with a lid.
- Simmer: Cook on high heat for 15 minutes, then reduce heat to low and cook for another 1.5 hours.
- Serve: Once cooked, carefully turn the stuffed grape leaves to serve without breaking them.
