Vine Leaves 'cake'

August 15, 2017


This is not a regular sweet cake; it's actually a main dish. And it will probably make you want to eat more and more of it until you finish it all! Yes - It's THAT delicious! 

What you need:

3 spoons avocado oil
2 large onions, sliced 
2 cups sushi rice (some call it sticky rice) 
4 cups filtered water
1/4 cup raw almonds and/or more options according to your taste (sun-dried tomatoes, fresh tomato slices, olives, any other nuts / seeds, raisins, zucchini or eggplant slices)
1 jar vine leaves
Fresh juice of 2 lemons
1/4 cup olive oil
Salt to taste

What to do:

Warm the avocado oil in a wide pan and add the onions. Saute until the onions are very soft and brown. 

In a different pot, cook the rice with the water and salt (cook the rice in the water until the water boil and then continue cooking on a low heat until it's ready). When ready, mix the rice with the onions and with the almonds and/or your other optional choices (nuts, raisins etc.). 

Wash the vine leaves and separate them. Make sure to cut the top stem of each leaf. 

In a cake round baking tray, lay first layer of vine leaves to cover all the bottom and the walls of the tray. Be very generous - create couple of layers of leaves as the base. 

Add half of the rice to the baking tray, on top of the leaves, and lay another generous layer of leaves on top of it. 

Add the other half of the rice on top of the second layer of leaves. Pour half of the lemon juice on top, and lay the final layer of vine leaves. Again, very generous! 

Pour the other half of the lemon juice and the olive oil on top. Cover with aluminum foil and bake for 1.5 hours (350 degrees fahrenheit). 



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