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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Vine Leaves: | 2. To prepare fresh vine leaves, trim the stalks & wash the leaves under running water. Blanch in lightly salted water for 15 minutes. Rinse then drain & set aside. | 3. To prepare bottled vine leaves, take the leaves out of the bottle & soak in plenty of cold water for at least 20 minutes. Rinse the leaves individually under running water the set aside. | 4. To prepare vacuum packed vine leaves, remove the leaves from the packet & soak in plenty of cold water for at least 15 minutes. Rinse the leaves individually under running water the set aside. | 5. Finely dice the pepper, tomato & onion. Fry gently in a little olive oil along with the minced garlic for approx 4 minutes. Add the spices & seasoning & cook for a further 30 seconds. | 6. Remove from the heat & add the rice, olive oil & water. Set aside. | 7. Broth: | 8. Finely dice the onion & tomato & fry gently in a little olive oil. Add the cinnamon & seasoning, water, stock cube & lemon / lime juice. Cook for 15 minutes. | 9. After 15 minutes, remove from heat. At this point, you can do one of three things: liquidize the sauce, strain it to leave just a broth or keep it as it is. | 10. Stuff & fold your vine leaves: | 11. Remove one leaf from the bowl of water & place in the centre of a dinner plate. | 12. Place one teaspoon full of filling into the bottom centre of the leaf - as in the photo. | 13. Take the left corner of the leaf & fold up to cover the filling. | 14. Do the same with the right hand side. | 15. Bring in both sides then gently roll up the leaf. | 16. Repeat these steps another 49 times - When folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. Also don't be tempted to overfill the leaves either. | 17. NB: Most prepacked vine leaves come with their stalks attached. If they are tender you can leave them on - tuck them in the leaf or alternatively leave sticking out for a pretty effect. If the stalks are tough then remove them with a pair of scissors. | 18. Place carefully one at a time in a large pot. You can put up to 3 layers in a pot if necessary. | 19. Place a large plate or dish over the top of the vine leaves & gently pour the sauce broth over the top. Cover & cook on medium heat for at least 25 minutes; until the vine leaves are tender. | 20. My family enjoys these hot or room temperature drizzled with lemon / lime juice & good quality olive oil. They are really good served as an appetizer with a selection of dips such as garlic mayo etc. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grape leaf	50			-	-	-	-
red pepper	1			-	-	-	-
tomato	1		vine-ripened	41.86	9.282	2.184	0.364
onion	1/2			30.0	7.005	0.825	0.075
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
basmati rice	1 1/2	1/2		-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cinnamon	1/2	teaspoon		-	-	-	-
ra el hanout spice mix	1/2	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
water	4	tablespoons		0.0	0.0	0.0	0.0
salt black pepper				-	-	-	-
onion	1/2			30.0	7.005	0.825	0.075
tomato	1		vine-ripened	41.86	9.282	2.184	0.364
garlic clove	2		minced	17.88	3.9672	0.7632	0.06
cinnamon	1/2	teaspoon		-	-	-	-
chicken stock cube	1			-	-	-	-
water	1			0.0	0.0	0.0	0.0
lemon	1	teaspoon		1.2808	0.4116	0.0486	0.0132
salt black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.