This recipe was excellent. The only change I made was using a half teaspoon of cumin instead of seeds, because I didn't have them on hand. I didn't have a steamer basket either so I used a 9-inch cake pan placed on aluminum foil balls in my wok with water in it and put the lid on it. (I had to do steam them in two batches.) I wouldn't change a thing and we'll definitely be making this again.
This recipe is amazing! I doubled it, because it seemed like a lot of trouble for a few servings. I ended up with 22 stuffed leaves which was perfect. I used collard greens because they are so flat. They ended up tender and made a great wrapper. I halved the amount of cinnamon based on the other review. It was just enough to taste without being overpowering. I didn't have cumin seed, so I used 1/2 tsp of cumin powder for a doubled recipe. Will definitely be making this again!
Made these last night as per recipe,we thought the cinnamon and cumin combo was good but overpowering.Could not taste the olives at all,fresh picked chard from our garden was nice next time we try reducing the cinnamon and cumin in half.