Stuffed Vine leaves with rice and minced meat.
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Ingredients Stuffed Vine leaves with rice and minced meat:
- You need 1000 g of grape leaves _ pickles _.
- Provide 3 cups for short \ round grain rice (washed & drained).
- Require 500 g of minced meat.
- You need 1 - onion finely chopped.
- Need 2 cloves garlic minced.
- Need 1/2 tsp for dry mint.
- You need 1 tsp for lemon juice.
- Give 1 tbsp vegetable oil.
- Need 1/2 tsp salt.
- Require 1/3 tsp - 7 spices.
Stuffed Vine leaves with rice and minced meat start cooking:
- Soak grape leaves in water, then wash very well for several times, keep in a strainer to drain, trim extra stems.
- Filling preparation : - in a deep bowl ; add, rice, meat, vegetable oil, dry mint, onion, garlic, 7 spices, salt and lemon juice, mix well untill well combined.
- Place one grape leave on a flat surface,(tray, plate or granite \ marble surface).
- Place suitable amount of filling (must be at the center), fold the bottom of the leave on the mixture, then fold the sides over so as they are closed, then roll it to gain a finger shape.
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- Repeat the previous step untill you finish all the grape leaves.
- For cooking the grape leaves ;.
- 2 kg of lamb \ beef meat with bones, 1 cups lemon juice (less or more as desired), salt (to taste), 1 tbsp olive oil.
- Apply a pinch of salt, cinnamon, and 7 spices on meat from all sides to taste.
- In a wide deep pot, layer the grape leaves over the meat layer in a presentable way.
- Add salt, 7 spices & olive oil and cover with water, add heavy weight over them, and cover the pot.
- Put on medium fire and bring to a boil, then reduce heat to the minimum, and let simmer slowly, untill well cooked.
- When reaching the desired doneness, take off the weight, add lemon juice, leave for about 5 to 10 minutes, then take off the fire..
- This cooking process takes about 3 hours.
- In a soup bowl, pure the sauce, and then pure the grape leaves In serving dish.
- It is served hot, with some veggies such as raddish, & spring onion.
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