Stuffed Vine Leaves by @louloukitchen_

45 min

4 servings

🍃

20

Vine leaves

🍖

400 g

Meat

🧅

2

Onion

🧄

1 clove

Garlic

🍯

1 tbsp

Pomegranate molasses

🍚

190 g

Rice

🍇

200 g

Pomegranate

🫙

1 tsp

Cumin

🌶️

1 tsp

Paprika

🌿

1 tsp

Coriander

🍅

2 tbsp

Tomato paste

🧂

2 tbsp

Salt

🫗

2 tbsp

Oil

🍋

3 slices

Lemon

💧

Water

🌿

Fresh coriander

🌿

Parsley

  1. Mix
    • Minced meat
    • Rice
    • Onion

    Prepare the meat by mixing it with the washed rice, chopped onions, garlic, spices, tomato paste and pomegranate molasses.

  2. Stuff
    • Vine leaves

    Stuff the rinsed vine leaves on their rough side, pressing them tightly and rolling them up, and arrange them on a plate.

  3. Mix
    • Tomato paste
    • Water
    • Salt

    In a saucepan, mix 1 tbsp of tomato paste with water, 2 tbsp of salt and oil to make a sauce.

  4. Place
    • Pomegranate
    • Vine leaves

    Place the pomegranate seeds in the bottom of the dish, arrange the stuffed vine leaves on top, and pour in the sauce to cover them.

  5. Layer
    • Vine leaves
    • Lemon

    Finish the top layer with unstuffed vine leaves, 3 lemon slices and a plate, cover and let cook for 15 minutes.

  6. Pour
    • Fresh coriander

    Pour onto a plate and sprinkle coriander on top.

Stuffed Vine Leaves by @louloukitchen_

45 min

4 servings

🍃

20

Vine leaves

🍖

400 g

Meat

🧅

2

Onion

🧄

1 clove

Garlic

🍯

1 tbsp

Pomegranate molasses

🍚

190 g

Rice

🍇

200 g

Pomegranate

🫙

1 tsp

Cumin

🌶️

1 tsp

Paprika

🌿

1 tsp

Coriander

🍅

2 tbsp

Tomato paste

🧂

2 tbsp

Salt

🫗

2 tbsp

Oil

🍋

3 slices

Lemon

💧

Water

🌿

Fresh coriander

🌿

Parsley

Preparation Steps

  1. Step 1/6

    Prepare the meat by mixing it with the washed rice, chopped onions, garlic, spices, tomato paste and pomegranate molasses.

    🍖Minced meat
    🍚Rice
    🧅Onion
    🧄Garlic
    🫙Cumin
    🌶️Paprika
    🌿Coriander
    🍅Tomato paste
    🍯Pomegranate molasses
    🌿Fresh coriander
    🌿Parsley
    🥣Mixing bowl

  2. Step 2/6

    Stuff the rinsed vine leaves on their rough side, pressing them tightly and rolling them up, and arrange them on a plate.

    🍃Vine leaves
    🍽️Plate

  3. Step 3/6

    In a saucepan, mix 1 tbsp of tomato paste with water, 2 tbsp of salt and oil to make a sauce.

    🍅Tomato paste
    💧Water
    🧂Salt
    🫗Oil
    🍲Saucepan

  4. Step 4/6

    Place the pomegranate seeds in the bottom of the dish, arrange the stuffed vine leaves on top, and pour in the sauce to cover them.

    🍇Pomegranate
    🍃Vine leaves
    🍲Pot

  5. Step 5/6

    Finish the top layer with unstuffed vine leaves, 3 lemon slices and a plate, cover and let cook for 15 minutes.

    🍃Vine leaves
    🍋Lemon
    🍲Pot
    🍽️Plate

  6. Step 6/6

    Pour onto a plate and sprinkle coriander on top.

    🌿Fresh coriander
    🍽️Plate

Composition

Ingredients

Types

Vegetables, Meat, Condiments, Grains, Spices, Fats, Fruits, Liquids, Herbs

Ingredients

Vine leaves, Meat, Onion, Garlic, Pomegranate molasses, Rice, Pomegranate, Cumin, Paprika, Coriander, Tomato paste, Salt, Oil, Lemon, Water, Fresh coriander, Parsley

Notes

Vine leaves (pre-cooked, jarred, bought at a Middle Eastern grocery), Meat (minced), Onion (chopped), Pomegranate molasses (or a little balsamic vinegar if unavailable), Rice (washed, "a glass of" rice in the source), Coriander (ground spice in the caption's spice mix), Tomato paste (for the filling), Salt (for the sauce), Oil (for the sauce), Lemon (placed on top before cooking), Water (to make the sauce and to fill the pot to the top of the leaves), Parsley (herb, mixed into the filling, mentioned in the voice-over only)

Allergens

to inform

Dietetics

Dietary regimen

Egg-Free, Nut-Free, soy-free, Dairy-Free, Gluten-Free

Calories

420 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 38g, Fat: 20g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Iron: 3mg, Potassium: 450mg, Magnesium: 40mg, Sodium: 950mg

Vitamins

Vitamin C: 10mg, Vitamin B6: 0.4mg, Vitamin K: 15mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

6 steps

Equipments

Utensils

Saucepan, Mixing bowl, Plate, Pot

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Middle Eastern, Levantine

Geographic

to inform

Various

Aspect

Texture

Tender, Juicy, Soft

Flavors

Savory, Tangy, Sweet-sour, Spiced, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : 3-4 days (store in an airtight container,consume within a few days for best quality), freezing : up to 2 months (freeze cooked stuffed vine leaves in an airtight container or freezer bag,thaw in the fridge and reheat gently before serving)