Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -----RICE AND CHICK PEA
STUFFING----------------
1 1/2 c Chopped spring onions
1/4 c Olive oil
1 c Long grain rice
1 c Canned chickpeas -- drained
1/2 c Finely chopped parsley
1 c Chopped, peeled tomatoes
1/2 ts Ground allspice
Salt
Freshly ground black pepper
-----TO FINISH-----
24 Cabbage leaves
3 Garlic cloves
1 t Salt
1 t Dried mint
1/4 c Lemon juice
1/2 c Olive oil
Gently fry spring onion in 1/4 cup olive oil for 2-3
minutes. Turn into a bowl and add remaining stuffing
ingredients, adding salt and pepper to taste.
Remove leaves from cabbage carefully so as not to tear
them, counting larger leaves as 2. Par-boil cabbage
leaves in boiling water until limp enough to handle,
cooking leaves in 2 to 3 lots. Drain in a colander.
Cut out larger part of centre rib in each leaf and cut
larger leaves in half down centre. Line base of a
deep pan with ribs and any torn leaves.
Place a generous tablespoon stuffing on base of each
leaf, roll up once and tuck in sides to contain
filling. Roll to end of leaf. Repeat with remaining
ingredients.
Crush garlic with salt and blend in crumbled, crushed
mint and lemon juice.
Pack rolls flap side down in lined pan, sprinkling
some of the garlic-lemon mixture and olive oil between
layers of rolls. Invert a plate on top of the rolls
to keep them intact during cooking. Add enough cold
water to just cover rolls and put lid on firmly.
Bring to the boil on medium heat, reduce to low and
simmer gently for 45 minutes. Remove from heat and
leave aside for 30 minutes. Serve lukewarm or cold.
Source: The Complete Middle East Cookbook - by Tess
Mallos Typed for you by Karen Mintzias
