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Deborah

Deborah Dana

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Recipe of Vine leaves to Limon
Recipe

Vine leaves to Limon

1 h 20 min
Complex
4.67
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This recipe is truly spectacular and will make you think twice before buying them again. The rice filling with tomato and onion is light and rich and the citrus flavor that they take when cooking is delicious.
Learn more about Deborah Dana

Ingredients

12 servings
  • 36 vine leaves washed and dried
  • 4 pieces of onion finely chopped
  • 3 pieces of tomato finely chopped
  • 1/2 Cup of toasted pine nuts
  • 4 spoonfuls of fresh parsley chopped
  • 1 teaspoonful of arabic spice blend
  • 1 teaspoonful of cumin powder
  • 3 cloves of garlic
  • 1 Cup of long grain rice
  • 1/2 Cup of lemon juice
  • 2 spoonfuls of Fresh mint chopped
  • 1 tablespoon of Salt
  • 2 spoonfuls of sugar
  • olive oils

    Preparation

    Begin by filling the vine leaves. With a food processor finely chop the onion. Heat 1 tablespoon of olive oil in a large skillet and cook the onion for 5-6 minutes.
    Add the Arabian pepper, the cumin, the garlic, the parsley, the pine nuts and the chopped tomato to the onion. Cook for 4-5 more minutes and pour in a bowl.
    Boil the rice with 3/4 cup of water, once the water has been absorbed, pour the semi-cooked rice in a bowl with the onion and the tomato. Mix well.
    Now start by filling the vine leaves. Place a leaf in front of you with the veins facing up. Place a spoonful of filling in the center of the sheet, near the base. Fold the lower leaves and the leaves of the sides over the filling and roll up by pressing carefully so that they are firm. Repeat with all vine leaves.
    In a saucepan place 2 tablespoons of olive oil and arrange the grape leaves so that they are tight and so they will not be cooked.
    Cook the vine leaves over medium heat.
    Prepare the citrus sauce by combining the lemon juice, salt, sugar and fresh mint. Pour over the vine leaves. Cover the leaves with water completely and place a heat-resistant dish on them to hold them in place.
    Allow the water to boil, reduce the heat to low heat, cover the pot and cook for 30-45 minutes or until the water has been absorbed.
    Remove the vine leaves from the heat and allow them to cool. Serve cold.

    PRESENTATION

    Serve with lemon slices.

    TIPS

    Take care of vine leaves that do not burn at the time of cooking. It is advisable to check how they go after 25 minutes of cooking.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    116
    kcal
    5.8%
    Carbohydrates
    10.6
    g
    3.5%
    Proteins
    3.0
    g
    6.1%
    Lipids
    7.1
    g
    11%
    Fiber
    1.4
    g
    2.9%
    Sugar
    2.9
    g
    3.2%
    Cholesterol
    0.1
    mg
    0.0%
    Esha
    Rate this tip
    Ratings (3)
    Lorena Quiñones
    25/12/2017 09:22:40
    Las preparo con carne molida además de todo lo que lleva la receta y quedan deliciosas
    Pilar Perez
    27/02/2014 19:40:38
    SUENA INTERESANTE ES INTEREZANTE QUE AGERGUES TOMATE EN ESTA RECETA, ME GUSTA LA HARE, AGRADEZCO QUE LA COMPARTIERAS
    Alejandro Dominguez Rivera
    19/01/2013 16:15:47
    deliciosas ninguna

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