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Stuffed grape leaves
6 servings
Rinse the grape leaves and lower them into boiling water for a few minutes. Let cool a little. Finely chop and spit the onions in 3 tbsp. spoons of olive oil with pinia seeds and molasses (raisins from small, pitted grapes). Add rice, 375ml water and spices, cook for 15 minutes. Rinse the spicy herbs, finely chop and add to the rice. Put 1 teaspoon of minced meat on each sheet, wrap the edges of the sheet on both sides inside and wrap the sheet with a roll. Put the stuffed leaves tightly in a saucepan, pour lemon juice and 2 tbsp. spoons of olive oil, add water so that the liquid covers the stuffed leaves, and crush them with an inverted plate. Cook over low heat for about 1 hours.
Rinse the grape leaves and lower them into boiling water for a few minutes. Let cool a little. Finely chop and spit the onions in 3 tbsp. spoons of olive oil with pinia seeds and molasses (raisins from small, pitted grapes). Add rice, 375ml water and spices, cook for 15 minutes. Rinse the spicy herbs, finely chop and add to the rice. Put 1 teaspoon of minced meat on each sheet, wrap the edges of the sheet on both sides inside and wrap the sheet with a roll. Put the stuffed leaves tightly in a saucepan, pour lemon juice and 2 tbsp. spoons of olive oil, add water so that the liquid covers the stuffed leaves, and crush them with an inverted plate. Cook over low heat for about 1 hours.
pickled leaves - 300 g, onions - 200 g, olive oil - 5 tbsp. spoons, corns - 4 tbsp. spoons, rice - 200 g, pepper to taste, salt to taste, sugar - 0.5 tsp, allspice to taste, dill - 0.5 bunch, parsley greens - 0.5 bunch, mint - 2 sprigs, lemon (juice) 1 pc.
