Grape leaves cake


Grape leaves cake

  • Preparation time
  • Preparation time

    15 minute
  • cooking time
  • Cooking time

    40 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    7 People
  • Goody kitchen


4 tbsps vegetable oil
1 tbsps margarine 
1 cup onion, chopped
3 cloves garlic, minced
1 ½ cups minced meat
1 ½ cups rice, rinsed and drained
¼ cup pomegranate syrup
½ cup Goody Tomato, peeled and chopped
½ cup fresh parsley leaves, chopped
½ cup fresh dill, chopped
2 Goody Stock cubes, dissolved in 3 cups of warm water
Salt and pepper to taste
1 large Potato, sliced
1 Jar Goody Vine Leaves, rinsed and drained
¼ cup of pomegranate seeds and slices of lime for garnish


1.In a medium pot in medium high heat, add 2 tablespoons of oil and margarine, add the onions and sauté for 3 minutes until translucent. Add the garlic and sauté until fragrant. Add Minced meat and stir until browned. Add the rice and mix with the minced meat. Add the pomegranate syrup, tomato, parsley and dill and stir to combine
2.Preheat the oven to 200 degrees C. Brush a 22cm round baking dish with oil. 
3.Add some salt and pepper to the stock to taste 
4.Lay the potato slices to cover the bottom of the baking dish, then start laying the vine leaves in the baking dish making sure to cover all the bottom and the sides. Add the rice mix, press gently to make single layer. Cover with the remaining vine leaves to cover the top. Cover the baking dish with aluminum paper and place with in the oven for 25-30 minutes until cooked through
5.Put the serving dish on top of the baking dish and flip the cake. Garnish with pomegranate seeds and lime slices and serve.