Making recipes from vine leaves can be a tedious and daunting process. However, as far as nutrition and taste goes, these nutrient packed, fiber-rich recipes are well worth the time and effort to prepare.

1. 3 Traditional and Nutritious Vine Leaves Recipe
Making recipes from vine leaves can be a tedious and daunting process. However, as far as
nutrition and taste goes, these nutrient packed, fiber-rich recipes are well worth the time and
effort to prepare.
Yogurt Pie with Vine Leaves
This is a recipe of savory yogurt custard wrapped in vine leaves.
All you need
1/2 kg full fat yogurt
2/3 cup al alali Corn Starch
al alali Vine Leaves
2/3 cup finely chopped scallions
1/4 cup olive oil
2/3 cup fresh chopped dill
Fresh mint– 2/3 cup
1/2 tspn al alali Ground Black Pepper
Salt to taste
Directions
 Take al alali Vine Leaves out, rinse in cold water, drain and keep aside
 Preheat the oven to 190 degrees C

2.  In a large bowl, mix yogurt with the cornmeal, add scallions, chopped dill, mint, al alali
Ground Pepper and salt . Stir the mixture well and keep aside
 In an ovenproof cup cake baking tray, line the bottom and sides with half the al alali
Vine Leaves (i-2 leaves in each space)
 Brush the leaves with oil, then pour in the yogurt mixture. Top the mixture with the
remaining leaves and brush with the remaining oil
 Cover the tray with an aluminum foil and bake for about 45 minutes
 Let the pie cool for half an hour before you cut the wedges for serving
 Serve and enjoy!
Stuffed Vine Leaves with Mushrooms and Herbs
This recipe is finger licking delicious and makes a satisfying dinner.
All you need
al alali Vine Leaves
2 tbsp olive oil
1 cup chopped onion
1/2 cup grated carrot
1/2 cup chopped green capsicum
5 pieces al alali Mushrooms
1 1/2 cup uncooked rice

3. 2/3 tbsp al alali Oregano
2/3 tbsp Dry basil
1/2 tsp al alali Thyme
1/2 tsp Chopped Dill
2 tsp al alali Paprika Powder
al alali Grounded Black Pepper to taste
Salt to taste
Direction:
 Take al alali Vine Leaves out, rinse in cold water, drain and keep aside
 In a small pan, add olive oil and sauté the chopped onion until golden brown. Add
carrot, capsicum, rice and mushrooms and sauté for ten minutes. Remove from heat
and add the dry herbs to the mixture
 Start stuffing the vine leaves and tightly pack them in a casserole lined with vine leaves
 Sprinkle with some olive oil and add water just enough to cover the stuffed vine leaves.
Place 2 heat resistant dinner plates on top of the stuffed vine leaves and place the lid on
top of the casserole
 Bring it to a boil and continue to simmer on medium to low heat for about 40 minutes
 Serve it with fresh lemon juice and fresh herbs like parsley and dill. Enjoy!
Brown Rice and Lentil Vine Leaf Rolls
For an appetizer or snack, you can wrap these rolls around a stuffing of rice, herbs and spices.

4. All you need
1 1/2 cups uncooked brown rice
1 1/2cups brown lentils
2 tbsp chopped dried mint
2 tbsp dried dill
1 tbsp al alali Parsley Flakes
3 tbsp al alali tomato paste
3 tbsp al alali Garlic Powder
1 cup chopped onion
300 gm al alali Vine Leaves
1 lemon
al alali pepper to taste
Salt to taste
Directions
 Take al alali Vine Leaves out, rinse in cold water, drain and keep aside
 Add the brown rice, spices, lentil and season with salt and pepper. Add chopped onion
and al alali garlic powder to the mixture. Simmer for a few minutes, then add a al alali
tomato paste. Mix the mixture well until all the ingredients are mixed properly

5.  Rinse the al alali vine leaves thoroughly under cold running water. Take one leaf and lay
flat on your work surface. Spoon a small amount of rice and lentil filling on the lower
center of the leaf. Bring the bottom of the leaf up to enclose the filling and tuck in the
left and right sides. Continue the process and make rolls with all the remaining leaves
 Now snuggle the rolls into a big pot and lay the damaged leaves on top of the rolls. Slice
the lemon as thinly as you can and lay them evenly around the top layer. Fill the pot
with water until the water level is a full inch above the top rolls and lemon slices
 Put the pot over high heat and wait for the water to come to a boil. As soon as the
water comes to boil, close the pot with a tight fitting lid and turn the heat down very
low. Steam the rolls for at least 1 hour
 Turn off the heat and let the rolls cool for few minutes
 Serve the lovely vine leaves with yoghurt by sprinkling fresh mint or even just a squeeze
of fresh lemon juice
 Serve and enjoy!
Explore the range of unsurpassed quality Vine Leaves Products from alalali. Find more
information at http://alalali.com/ar/our-products/vine-leaves.html