Ephelik is a very delicate plant, it does not need a lot of boiling…. I boiled it for 3 and 4 minutes in the pan where I prepared the filling. It doesn’t need to stay a minute, I put it in cold water so it doesn’t continue to boil later.

I fried the onions in the pan, I fried my tomato paste, then the rice…then I put the vegetables, I put salt in the water and I boiled it like the rice, that was the stuffing…. The post continues to complete, that’s the hard part.

Be sure to drizzle them with olive oil while they’re still in the pot after they’re cooked.

Efelik Olive Oil Wrap Recipe with Photo