To Prepare the Filling:
1 level dessert spoon salt
1 level dessert spoon sugar
1/2 bunch each of parsley, mint and dill.
25 grams currants
25 grams pine nuts
250 grams boiling water
250 grams olive oil
250 grams rice
750 grams finely chopped onion
Heat the oil in a large saucepan. Add the onions and cook to a golden color. Add the washed nuts and pinenuts. Stir constantly over a medium heat for about 30 minutes until the rice becomes golden in color. Add the salt, sugar, currants and mix. Add the boiling water and mix again. Cover and cook on a very low heat for 15 minutes. Add the dill, mint and parsley and stir. Place on a serving dish and let cool before using.
Stuffed Grape Leaves Yaprak Dolmasi
250 grams grape leaves (large ones with fine veins)
1/2 coffee spoon sugar, 1/2 salt
10 glasses of water plus 1 glass of water
2 coffee cups olive oil
the juice of 1 lemon
To prepare the grape leaves: Remove the stems and boil the grape leaves for 5 minutes in 10 glasses of water and lemon juice. Drain and let cool. Put the firmest leaves with the thickest veins on the bottom of a saucepan.
How to fill the grape leaves:
Place a leaf on your left hand, with the large point going past your little finger. With the right hand place a roll of the filling in the middle of the leaf. Fold the 2 side points toward the center and then roll towards the large point of the leaf.
Stuffed vine leaves with ground meat
Ingredients:
· 500 gr. ground meat
· 300 gr. vine leaves
· 3 onions
· 1/3 glass rice
· 1 tablespoon margarine
· 1 bunch chopped parsley
· 1 lemon (juice)
· 1/2 tablespoon salt
· 1/2 teaspoon black pepper
Place the vine leave in boiling salted water. At the same time, place the margarine and chopped onions into another pan and sauté until the onions are tender. Add 1 glass of water and the washed rice. Cover and cook over moderate heat for about 10 minutes. Remove from heat add the ground meat, salt, black pepper and chopped parsley, mix together for about 5 minutes. Take a small amount of this meat and place it on the hairy side of each vine leaf. Fold the leaf from both right and left, roll it as if rolling a cigarette and then place in a deep pan. After having stuffed all vine leaves, add enough water to cover up to the surface of the leaves. If desired add 1 tablespoon margarine and the lemon juice and cook on moderate heat. When the leaves become tender, remove from heat and serve.