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.