Ingredients for Stuffed Grape Leaves:
- 400 g ground meat
- 1 teaspoon rice
- 1 onion
- Red paprika
- Black pepper
- Salt
- A little oil or lard
- 15–20 grape leaves, either frozen or preserved in a jar
Preparation:
Mix the ground meat, finely chopped onion, and washed rice. Season to taste. Wrap the grape leaves with the mixture, keeping in mind that the filling will expand by about 1.5 times during cooking.
Arrange the rolls tightly in a pot and place a small plate on top to press them down. Add water, just enough to cover the plate, along with some salt and a bit of oil.
Place the pot on the stove and bring to a boil, then reduce the heat to a simmer. Cook for about 40–50 minutes. Serve warm or cold, with yogurt.
Stuffed Vine Leaves
For 6 servings, you will need:
- 900 g ground meat
- 300 g grape leaves
- 100 g rice
- 100 g onions (red and garlic)
- Salt
- Black pepper
- Garlic
- Parsley leaves
- Ground red paprika
- A little veal broth
- 4 dl sour milk
Method:
Mix the ground meat with rice, chopped onions (red and garlic), parsley, salt, black pepper, and ground red paprika.
Blanch the fresh grape leaves briefly, distribute the filling onto the leaves, and roll them into small parcels. Arrange them tightly in a pot, pour over the veal broth, and cook for 1.5 hours. Serve with sour milk.
