Stuffed vine leaves

Ingredients for 30 servings:

• 300 g minced beef
• 1 pack of vine leaves
• ½ lemon(s)
• 1 onion(s), red
• 3 cloves garlic, small
• 5 tbsp mint
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp garlic powder
• 2 tbsp tomato paste
• 1 cup(s) rice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

First, remove the stems from the vine leaves. Peel and finely dice the onions and garlic. Heat a pan with a little olive oil. Sauté the onions, add the garlic, and brown the minced meat. Season with mint, salt, pepper, and garlic concentrate. Add 2 tablespoons of tomato paste and stir in the rice. Add at least a cup of water, stirring occasionally. Let it sit for about 10 minutes, then roll the mixture in the vine leaves (like spring rolls). Place the vine leaves in a saucepan, tightly arranging them. Cover the vine leaves with water, place lemon slices on top, and weigh the mixture down with a plate. Simmer on low heat for 25-30 minutes.