APPETIZERS | 37 AMIT’S STUFFFED VINE LEAVES mobile.mako.co.il Serves: 10 40-50 vine leaves, fresh or pickled STUFFING 2 cups round rice 1 onion, finely chopped 1 tomato, finely chopped 4 stalks green onion, sliced thinly Bunch of parsley, chopped 2 celery stalks, chopped 30 mint leaves, chopped ¼ cup olive oil Juice of 1 lemon 1 Tbs baharat Salt LIQUID TO COVER 4 Tbs pomegranate syrup 4 Tbs olive oil Juice of 1 lemon Salt Water If using fresh vine leaves, boil them for three minutes, drain and place in iced water and then lay them on a kitchen towel to dry. If using pickled vine leaves soak them in hot water for 10 minutes, rinse them and redo this twice to remove salt. Then lay them on a kitchen towel. Combine all the stuffing ingredients in a bowl.
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