Stuffed vine leaves

Ingredients for 10 servings:

• n. B. vine leaves
• 1 kg minced beef
• 2 cups rice (rounded Turkish rice)
• 3 onions
• 3 tomatoes
• 1 bunch of parsley
• ½ can tomato paste
• 6 garlic cloves
• Spice mix for lamb, Turkish (Kuzuet Baharat)
• salt and pepper
• 2 tbsp oil
• n. B. Chili flakes (Pul Biber)
• n. B. water

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 4 hours

Salmra Dolmades

Brown the minced meat. Then add the tomato paste. Peel and puree the onions and garlic. Add both to the minced meat. Stir well. Add the spices and season to taste. Then add the parsley, pureed tomatoes, salt and pepper (if desired). Finally, add the raw rice to the pot. Let cool. Once the mixture has cooled, place a small amount in the center of each vine leaf. First, fold in the sides of the vine leaves and then roll them up carefully. The leaves should not be rolled too tightly, but also not too loosely. The vine leaves are layered in several layers in a spiral shape in the pot. Then, add water until the leaves are covered. Place a plate on top of the leaves to weigh them down. The leaves are cooked on the lowest heat for about 2 hours.