John Myers
Filled Wine Leaves
The perfect filled wine leaves recipe with a picture and simple step-by-step instructions.
- Grape leaves
- 250 g Ground beef
- 250 g Rice
- 3 tablespoon Chopped parsley
- 1 tablespoon Nana mint
- 0,5 teaspoon Ground cumin
- 0,5 teaspoon Ground coriander
- 4 piece Dried apricots
- 125 Milliliters Olive oil
- 2 piece Lemon untreated
- 2 tablespoon Tomato paste
- 2 Toes Chopped garlic
- Salt
- Sweet paprika
- – Wash the vine leaves and blanch them in lightly salted water (you can also use pickles) – Wash the rice and let it drain well – Finely chop the apricots, herbs and garlic
- Mix the minced meat, rice, garlic, parsley, chopped mint, spices (more or less depending on your taste), a little salt and paprika.
- Lay out the wine leaves flat, fill with approx. 1 tablespoon of the mixture, fold the sides and roll up.
- Cut the lemons into slices and line the bottom of the pan. Then the vine leaves and another layer of lemon wedges. Pour oil over them.
- Mix the water with the tomato paste and grated dried mint and pour in as well. (If you like it spicy, you can add sliced coriander, cumin and garlic) Simmer over medium heat for about 1 hour.
- Then take it out of the pot and let it cool down. Serve cold with mint leaves and a lemon wedge.
Facebook Comments