Kurdish Stuffed Grape Leaves
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 bunch spring onion (s)
- 3 cups natural yoghurt (150 g each)
- 1 bunch dill, possibly dried
- citric acid
- salt
- 2 packs rice pudding
- 250 g lamb, fatty or
- Beans, thick
- 1 packet grape leaves
- oil
- water
Print Recipe
Pin Recipe Instructions
- Put the rice pudding in a bowl and wash well. Mix the three cups of yogurt with the rice pudding. Wash and chop the dill, stir into the milk rice mixture. Add citric acid and salt as you feel.
- Wash the spring onions, cut into rings and fry them well in a pan with plenty of oil (must be a lot of oil, otherwise it will be too dry). Add the fried spring onions and mix everything again well.
- Now wash the grape leaves well so that they don`t taste too salty. Then fill the leaves with the rice mixture. Shape each leaf with the filling into small pockets. When there are about three layers in the pot, add the lamb and, of course, add salt.
- When everything is ready and in the pot, cover the filled vine leaves well with water and place a plate on top to weigh down. Let cook for about 1 hour. If you don`t like lamb, you can also use broad beans, which are also very tasty.
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