Stuffed Skouka Leaves recipe by Joanna Kassem

STUFFED SKOUKA LEAVES

BY JOANNA KASSEM
Serves 6 – 8 | Prep/Cooking 55 mins
INGREDIENTS
  • 3 bunches of skouka leaves (cyclamens)
  • 1 bunch parsley chopped
  • 1/2 bunch mint chopped
  • 2 onions chopped
  • 4 red tomatoes diced
  • 1 cup rice
  • 2 potatoes sliced 3 mm thickness
  • 1/4 Lemon juice
  • 2 tbsp pomegranate
  • 1/2 cups olive oil
  • 1 cup of water
  • Salt
PREPARATION
  1. Wash & blanch the skouka leaves.
  2. Flatten each leaf and put a tbsp of the chopped mixture. Roll & fold the leaf from each side making sure the rice mixture doesn’t get out.
  3. Place the potato slices In a deep pot. Add the skouka rolls skin to skin.
  4. Cover the rolls with the lemon pomegranate water.
  5. Let it cook for 45 min covered until the skouka rolls are soft. Serve at room temperature
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