Syrian food is one of my favorites out there. Lebanese food usually gets all the attention, and sure, there is some overlap between the two, but Syria has so many undiscovered gems, and this is one of them. Vineleaves are stuffed with a tangy concoction of sour lebna, walnut, olives, pomegranate, and other goodfuls, rolled up, and soaked in fruity olive oil. Left to pickle a week or two in the refrigerator, these delightful fingers paired with bread make for a delicious breakfast, or suhour, mezza component.
Ingredients:
about 50 brined vineleaves
500g sour lebna
1 cup chopped walnut
1/2 cup pomegranate arils
1 cup chopped olives
2 Tbsp nigella seeds
1 Tbsp dried mint
olive oil
Method:
Mix all ingredients except for the vineleaves and the olive oil in a bowl. Stuff each leaf with a teaspoonful of the mixture and securely roll up. Stack tightly in a glass jar. Optionally, top with expra pomegranate arils. Cover completely in olive oil. Seal the jar and leave to "pickle" in the refrigerator for 1-2 weeks until the leaves have tenderized.
Consume as part of a mezza-style breakfast or suhour with some bread.
صحة و عافية
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