Vine Leaves (Arabic cold Appetizer)

Ingredients:

1. Egyptian Rice - 500 g

2. Onion (chopped) - 50 g

3. Tomato (chopped) - 100 g

4. Parsley (chopped) - 20 g

5. Capsicum (chopped) - 20 g

6. Garlic cloves (chopped) - 3

7. Coffee Powder - 5 g

8. Pomegranate Molasses - 50 g

9. Olive Oil - 50 ml

10. Salt - 10 g

11. Black Pepper - 3 g

Method of Preparation:

Egyptian Rice washed three times and socked in the water for fifteen minutes, onion, tomato, parsley, capsicum, garlic, coffee powder, pomegranate molasses, olive oil, mixed all together and pan-fried for 15 minutes till come thick, add salt.

Boiled leaves for 15 minutes, arrange the leaves on the table and stuffed with rice as an equal portion

Put  in cooking pot 5 slices tomato, 5 slices potato and leaves at the bottom, put stuffed van leaves one by one, after finish put a small plate at top van leave and but water stock and cook for 5 hours at quiet fire after boiling water.

1 litre water, 5 g pepper, 50 g salt, 10 g lemon juice, 50 g tomato paste, 100 ml pomegranate molasses.

Fried vine leaves, lemon, pomegranate molasses seeds.