Duck stuffed with grape leaves

 

 

the components:-

Stuffing grape leaves with duck K
Egyptian White Rice, 2 cups to 2 and a half cups
a bunch of parsley, coriander, and dill, chopped
a finely chopped big onion
1 kilo onion, squeezed 1 kilo tomato, 1 kilo tomato, and half a sauce
pomgrana hone pomgrana hone pomgrana hone
Carrot and potato slices for stuffed ground beef
coriander coriander coriander coriander coriander coriander coriander coriander cor
sauce with a kick
a smidgeon of cumin
Mint that has been dried
Green pepper, lemon

Procedures:-

Method: We'll begin by making the grape leaf stuffing. The chopped onion will soften in solution, and when it is modified
One and a half tablespoon of sauce will be added to the colour, followed by tomato juice with a pinch of sugar, salt, and black pepper.

We'll add it in two dimensions, and once it's ready, we'll add the rest of the ingredients, including Egyptian rice, greenery, the rest of the chilli spices, coriander, black pepper, a little cumin, and pomegranate molasses, sprinkle dried mint, and begin filling the grape leaves.

We'll prepare the duck by making two works for it: a solution and a soak one day ahead of time. The solution for each kilo will consist of 50 grammes of salt, 25 grammes of sugar, 3 tablespoons of salt, 2 metres of sugar, and flavourings of your preference.

Place any growths in this solution from night to day on the first day, no more than in two dimensions, for the equivalent of 6 to 9 hours. the golden hue

After it has completely cooled, we will begin filling it with grape leaves in a sufficient quantity, not too much or too little. Preheat the oven to 200°F for the first half hour, then to 180°F for the remaining time.