Stuffed vine leaves

Ingredients for 4 servings:

• 500 g minced beef
• 300 g short grain rice
• 1 large onion(s)
• 3 tbsp olive oil
• ½ bunch parsley, flat
• 2 tbsp paprika paste
• salt and pepper
• Chili flakes (Pul Biber)
• 3 tbsp red wine
• 1 package of vine leaves, fresh

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Yaprak Sarmasi

Stack the vine leaves (approx. 10-15 leaves each) and place them in boiling water for 1 minute on each side. Then knead the ground meat, chopped onion, rice, parsley, spices, oil, and wine. Place the leaves on a board with the “veins” facing up and place a small amount (approx. 1 teaspoon, depending on the size of the leaves and desired thickness) of the ground meat mixture on the leaves. Then fold in the sides and roll them up. Not too tightly, as the leaves could burst, but not too loosely, as they would otherwise open. It takes a bit of practice. Now stack the rolled vine leaves tightly in a pot and pour water (with paprika paste and a little salt) exactly up to the end of the stacked leaves. Place a shallow plate on top and simmer on low heat for about 30 minutes. Serve with yogurt.