What a successful experiment! I had my doubts, but now this is a go-to finger food for gatherings. The individual stuffed vineleaf is rolled in springroll pastry, sealed, and fried to a crisp. Do not skip the fruity tangy pomegranate molasses to serve with.
Leftover vineleaves would work perfectly here, and no prejudice against store-bought ones either.
Ingredients:
1 batch vineleaves, cooked and cooled
spring roll paper
oil, for frying
pomegranate molasses, to serve
Method:
Make sure the vineleaves are completely cooled before wrapping them individually in spring roll pastry.
Roll and seal shut, then fry them in medium-hot oil until golden and crispy on the outside.
Allow to drain on paper towels then serve with pomegranate molasses.
صحة و عافية
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