Two trips to the grocery store, 15 tomatoes, 3 onions, 10 cucumbers, 13 eggplants, 17 zucchini, lots of grape leaves (from our own vine!), cloves, cinnamon, allspice, salt, pepper, rice, olive oil, tomato paste, friends, some arguments over tomato paste quantities, greasy fingers, laughter…
We were all so exhausted after dinner! We sat around drinking tea with mint in it. The scent of jasmine floated in on the night breeze from the vine draped over the wall downstairs. I can hear the traffic purring at the bottom of the wadi as I sit here typing, but the friends I cooked with are not that quiet of a bunch!
We bought the zucchini and eggplant hollowed out. The general consensus was that it’s “too hard” to do for yourself…
The stuffing: rice, tomatoes, garlic, spices, onions, parsley
How to stuff a grape leaf: don’t put too much rice in!
Roll!
After filling up the pot, we boiled them in chicken stock. Ok, Maggi brand bullion cube chicken “stock.”
Yum…although I am thinking about how to adjust the flavors a little when I make it myself! And I might take on the challenge of doing my own veggie hollowing. Ok, I’d probably regret it. We ate this with cucumber and tomato salad and yogurt.