1 1/2 jar (454 g) Grape leaves pickled in brine, rinse each leaf before use.
2 Large tomatoes,sliced.
2 Large potatoes,sliced.
Juice of one lemon.
pinch of salt.
3 Tablespoons olive oil.
enough boiling water to cover the stuffed grape leaves.
3 cups short grain white rice(known here as Egyptian rice), washed and drained.
2 teaspoons dried mint.
2 teaspoons dried parsley.
1/2 teaspoon Arabic Gulf mix spice*.
salt (to taste).
Juice of two lemon.
1/4 cup olive oil.
2 tomatoes,finely chopped.
3/4 cup scallion(green onion),finely chopped.
1)Mix well all filling ingredients.
2)Place grape leaves side up on a plate,place a rounded tablespoon of filling on each
leaf,roll up firmly,folding in sides to enclose filling.
3)Cover base of 30 cm heavy-based pan with tomatoes & potatoes slices,place stuffed grape leaves in layers over tomatoes & potatoes,pour over combined lemon juice,oil,salt & boiling water.
4)Place a plate on top of stuffed leaves to keep stuffed leaves in position during cooking.
5)Simmer,covered,over low heat about 1 1/2 to 2 hours or until cooked through.
Mahshy warqenab also known as Dulma,yabre.
Every Arab country make it with different filling & spices.
*for spice you can use allspice.
also you can use minced meat in the filling.
This recipe can be made a day ahead & serve cold to enjoy the better flavor.
Enjoy & Ramadan Kareem