Mahshi – Stuffed Vine Leaves (Egypt)

Preparation

1. 1

   Blanch the vine leaves for 2 minutes if fresh (no need if jarred, just rinse them) to soften them.

2. 2

   Mix the raw rice with the finely diced tomato, chopped parsley and mint, oil, salt and pepper.

3. 3

   Place a spoonful of filling in the centre of each leaf, fold the edges then roll up tightly.

4. 4

   Pack the rolls tightly in a pot, tuck a few garlic cloves between them, cover with water and set a plate on top to hold them in place.

5. 5

   Simmer covered for 45 minutes over low heat, until the rice is cooked and the leaves are tender.

6. 6

   Serve warm with a squeeze of fresh lemon.