GRAPE LEAVES STUFFED WITH MINCED LAMB

SERVING : 6

INGREDIENTS
500 gr grape leaves in brine, medium size thin leaves
2 tablespoons margarine

MEAT FILLING
500 gr minced lamb
2 tablespoons margarine
2 medium size onions
3/4 cup rice
1 soupspoon dill, chopped
1 teaspoon salt
1/2 teaspoon black pepper

YOGURT SAUCE
250 gr yoghurt
2 cloves garlic, crushed

PROCESSING METHOD
– Chop the onions and brown them lightly in margarine. Add washed rice and 3/4 glass water. Cover and cook on medium heat for 10 minutes, until the water is absorbed.
– Remove from heat. Add the minced meat, dill, salt and pepper. Mix them well, kneading for about 5 minutes.
– Boil some water. Put the leaves in and cook them for about 5 minutes. Drain and let cool.
– Remove the stems. If they are too large, divide them in halves and remove the thick middle veins.
– Pleace each leaf on a plate. Put a small walnut size piece of filling on the larger side. Fold the two sides over the filling and roll it on tightly towards the pointed end of the leaf.
– Arrange them neatly in a saucepan, in tight rows so that they don’t open up during the cooking. Add margarine and 2 glasses water. Pleace an upside-down plate on top of them.
– Cover and cook on low heat for 35 minutes.
– Serve warm, together with yoghurt beaten with crushed garlic.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: