Vine Leaves Fattah


Vine Leaves Fattah

As a shortcut, prepare and freeze stuffed vine leaves and cook on serving day. Do not assemble until serving time to maintain crunchiness.

  • Preparation time
  • Preparation time

    45 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    6 People
  • Goody kitchen


1 jar Goody vine leaves

2 cups short grain rice

1 onion, finally chopped

1 tomato, chopped

½ cup parsley, finally chopped

½ cup fresh coriander, finally chopped

½ cup mint, finally chopped

2 tbsp olive oil

Juice of 2 lemons

Salt & pepper

4 cups hot water

½ cup olive oil

½ cup Goody vinegar

1 tbsp balsamic vinegar

½ cup pomegranate molasses

For tomato sauce

1 tbsp oil

1 onion, thinly sliced

5 cloves garlic, minced

1 can Goody peeled chopped tomato

1 tomato, chopped

1 pack tomato paste

½ cup fresh coriander, chopped

½ cup Goody vinegar

½ tsp lemon salt


Pita bread, squared and fried

½  cup yogurt, beaten   


  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.
  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.
  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.