Etli Yaprak Dolmasi
STUFFED GRAPE LEAVES
To Prepare the Filling: Icin hazirlanisi
500 grams ground meat
150 grams rice
1/2 soup spoon salt, a little pepper
Chopped dill, parsley and mint 5 (1/2 bunch each)
5-6 finely chopped onions
Place the onion on a soup plate, sprinkle with salt, and knead until the onion becomes transparent. Add water and drain. Repeat this procedure twice.
Place the prepared onion and all the other ingredients in a bowl, and mix very well. The filling is ready.
6 Servings
1 soup spoon butter
500 grams grape leaves (fresh or preserved in salt)
the juice of one lemon
Chose small, finely veined leaves. Remove the stems. Boil the leaves for 5 minutes in 10 glasses of water to which the lemon juice has been added. Remove them from the water, drain and let cool. Put the firmest leaves with the most veins on the bottom of the saucepan.
Place the stuffed leaves in a saucepan. Add 2 and 1/2 glasses of water, and the butter and cook on a low heat for. 35 or 40 minutes.