Sunny's stuffed vine leaves

Ingredients for 3 servings:

• 1 jar vine leaves
• 3 m.-sized onion(s)
• 500 g rice pudding
• 3 tomatoes
• 2 tbsp tomato paste
• 1 lemon(s)
• Parsley
• salt and pepper
• Spice(s), pul Biber (alternatively hot paprika powder)
• peppermint
• oil
• 2 glasses of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sarma

Rinse the vine leaves with water and place them in a colander. Finely chop the onions and fry, add the tomato paste and stir. Wash the rice pudding and add it, fry for about 5 minutes, stirring occasionally. Dice the tomatoes and add them as well. Finely chop a handful of parsley and add it to the pan. Season with salt, pepper, pul biber, and peppermint. Pour two Turkish tea glasses of oil on top, stir once, and remove from the heat. Unfold the vine leaves, with the veins facing up. Place a thin “sausage” of rice in the center of the leaf, first folding the sides together, then rolling from the bottom up. Place the rolled vine leaves tightly together in a pressure cooker. Pour half a Turkish tea glass of oil over them. Slice the lemon and place it on top of the vine leaves (a couple of squeezes of lemon juice will also work in a pinch). Finally, add two glasses of water and simmer over low heat for about 15-20 minutes.