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| Stuffed Vineleaves With Meat |
Ingredients
500 g vineleaves
400 g medium fat minced mutton
4 medium onions (finely chopped and rubbed with half teaspoon of salt)
200 g washed rice
1,5 tablespoons butter
1 tablespoon olive oil
1 glass stock or water
1 bunch parsley
half a bunch dill
half a bunch fresh mint
5 springs sage
3 sprigs rose scented geranium
1 tablespoon diluted tomato paste
1 teaspoon red pepper paste
half a lemon juice
2 cloves garlic
Cooking Instructions
First put the minced meat, finely chopped herbs, onions, rice, lemon juice, olive oil, tomato paste, pepper paste, salt and pepper in bowl and knead together without breaking the rice grains. Wrap in the prepared leaves as the picture. Lay the stalks of parsley, dill and mint, sprigs of sage and a few vineleaves on the base of the pan. Arrange the dolma on top and cover wtih another layer of vineleaves. Place knobs of butter, garlic, dried mint (if chopped fresh mint has not been used in the filling), a few sage leaves and rose scented geranium on top. Place a china plate upside down over the dolma and pour a glass of boiling water into the pan. Cover and simmer for five minutes. Later add half a glass more water and cook gently for almost one and a half to two hours until the leaves are tender. Serve on a heated dish and garnish with yoghurt.
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