4 Serves
137 Mins
Drain the preserved vine leaves and blanch them in boiling water for 10 minutes. Drain again and pat dry on a clean kitchen towel, removing any tough stalks.
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BangladeshiVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
118 µg / 400 µgCalcium
254 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
194 mg / 1,250 mgPotassium
1132 mg / 4,700 mgSodium
874 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
In a bowl, combine the filling base ingredients. Halve the vine-ripe tomatoes and grate them into the bowl, discarding the skins. Season with salt and pepper, stir well, and let sit for at least 30 minutes before squeezing out excess liquid.
Prepare the sauce by heating vegetable oil in a medium pan. Sauté the ginger and garlic, then stir in the tomato sauce, lemon juice, and sugar. Simmer for 20 minutes.
Line the bottom of a heavy saucepan with torn vine leaves and sliced fennel bulb. Place two teaspoons of filling on each vine leaf, fold the sides in, and roll tightly into a cigar shape. Arrange the rolls seam-side down in the pan.
Pour the prepared sauce over the vine leaf rolls, adding water if necessary to cover. Place a plate on top to weigh them down, cover with a lid, and simmer for 70 minutes until tender.
9
g102
g12
g
French
Tunisian