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Wednesday 18 October 2017
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Grape leaves stuffed with chickpeas

You can line the bottom of the pot with slices of carrot or tomato to prevent the grape leaves from sticking and to use he veggies in the plate decoration

Stuffed grape leaves are a traditional Lebanese mezze item. They are prepared with different stuffing; they can be either vegetarian or with meat. The traditional old version of this recipe uses qawarma (meat preserved in lamb fat),  but for a healthier one, lean meat can be used instead.

Chickpeas help lower the risk of breast cancer, and protect against osteoporosis. It also minimizes hot flushes in post menopausal women.

Serving: 6

Caloric content: 200 calories/serving

Ingredients:

1 cup of chickpeas, soaked in water overnight

1 cup of short rice

2 tbsp. of qawarma

½  tbsp. of salt

½  tbsp. of pepper

Grape leaves soaked in warm water for 5 minutes

Preparation method:

  1. Peel the chickpeas and mix them with the rice and qawarma
  2. Add the salt and pepper to the mixture
  3. Stuff the grape leaves by putting one teaspoon on each leave, closing the leave from both sides then rolling it to obtain a cylindrical shape
  4. Line the stuffed leaves in a cooking pot
  5. Add water to the limit of the rolled leaves and put them on a medium fire until water boils
  6. When water boils, lower the fire, cover the pot and leave to cook for about 25 mns
  7. Serve hot.



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