John Myers
Ingredients for 1 servings:
- 250 g vine leaves
- 1 cup rice
- ½ cup water
- 1 medium-sized onion(s), finely chopped
- ½ cup oil
- 2 tsp tomato paste
- 1 lemon(s), cut into 5 mm thick slices
- 1 tbsp peppermint
- Bell peppers (leaf peppers), dried
- salt and pepper
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Zeytinyagli Yaprak Sarmasi
Place the pickled vine leaves in clear, cold water for 30 minutes. In the meantime, sauté finely chopped onions in oil. Wash the rice and add it to the onions. Add 2-3 tablespoons of tomato paste, salt, pepper, dried bell peppers, dried peppermint, and half a glass of water. Season to taste and simmer on low heat for 8-10 minutes. Once the rice has absorbed the water, turn off the heat and let it cool. Place some of the filling on the hairy side of the vine leaves, fold the sides over the filling, and twist them lengthwise like a cigarette. Arrange the stuffed vine leaves side by side in the saucepan. Now fill the water up to the top layer of vine leaves. Place the sliced lemon slices on top of the stuffed vine leaves. Bring to a boil briefly and then finish cooking on low heat. The stuffed vine leaves are usually done when there is no more liquid. Now you should check whether the stuffed vine leaves are cooked by biting them in. If not, add a little more water and let them continue cooking.
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