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Prime VIP
Prep time: 1 hour
Cooking time: 30 mins
(serves 10)
INGREDIENTS
PREPARATION
1. Immerse vegetables in lemon-and-mint water to prevent discoloration.
2. Wash borghul and drain. Add red onion to the borghul. Stir in Arabic spices, salt and chickpeas. Mix all the ingredients together. Stuff the mixture into the hollowed out vegetables, and make borghul parcels from the vine leaves.
3. In a large pot, arrange potato, tomato, white onion, garlic, fresh mint, tomato paste and season with salt. Place the stuffed vegetables and vine leaf parcels on top and cook on a low temperature for 30 minutes ensuring the vegetables do not stick to the base of the pot.
4. Remove vegetables and vine parcels from the pot and keep aside. To serve, spoon some sauce on a plate, arrange vegetables and vine leaves over it. Garnish with parsley
and serve.
Cooking time: 30 mins
(serves 10)
INGREDIENTS
- 30g each, baby marrow, eggplant, potato, with centres scooped out
- 30g bell pepper, deseeded
- 1 bowl lemon-and-mint water
- 40g white borghul
- 50g red onion, diced
- 12g mixed Arabic spices
- 10g salt
- 50g boiled chickpeas
- 20g vine leaves, washed and patted dry
- 50g potato, diced
- 200g tomato, diced
- 50g white onion, diced
- 20g garlic, chopped
- 25g fresh mint, chopped
- 25g tomato paste
- 30g parsley, chopped, for serving
PREPARATION
1. Immerse vegetables in lemon-and-mint water to prevent discoloration.
2. Wash borghul and drain. Add red onion to the borghul. Stir in Arabic spices, salt and chickpeas. Mix all the ingredients together. Stuff the mixture into the hollowed out vegetables, and make borghul parcels from the vine leaves.
3. In a large pot, arrange potato, tomato, white onion, garlic, fresh mint, tomato paste and season with salt. Place the stuffed vegetables and vine leaf parcels on top and cook on a low temperature for 30 minutes ensuring the vegetables do not stick to the base of the pot.
4. Remove vegetables and vine parcels from the pot and keep aside. To serve, spoon some sauce on a plate, arrange vegetables and vine leaves over it. Garnish with parsley
and serve.