Serving Size
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1
In a bowl, combine rice, parsley, coriander, mint, lemon juice, first amount of olive oil, balsamic vinegar and seasoning. Use filling to stuff vine leaves and wrap. Arrange in a medium pan. Secure stuffed vine leaves with a plate and pour hot water, second amount of olive oil, vinegar, molasses and seasoning. Cook on gentle fire for an hour.
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2
For tomato sauce: in a pan, heat oil. Sauté onion and 3 cloves garlic till golden. Add half amount coriander, tomatoes, tomato paste, vinegar, lemon salt and pepper. Simmer gently for 5 minutes. Take off heat.
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3
Arrange cooked vine leaves in a glass pan and pour tomato sauce over. Place fried bread squares on top and pour yogurt over. In a small pan, heat some oil and sauté remaining garlic and coriander. Drizzle on top. Serve immediately.
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Fattah, "main dish", Mediterranean, "Vine Leaves"
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