Summary

Ingredients

• 250 g rape leaves
• 1 cup rice
• 0.5 ½ cup water
• 1 onion (s), finely chopped
• 0.5 ½ cup oil
• 2 teaspoons tomato paste
• 1 lemon (s), cut into 5 mm thick slices
• 1 tablespoon peppermint
• Paprika (leaf pepper), dried
• salt and pepper

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Instructions

1. Place the pickled vine leaves in clear, cold water for 30 minutes.
2. In the meantime, fry the finely chopped onions in oil, wash the rice and add to the onions, add 2-3 tablespoons of tomato paste, salt, pepper, dried paprika, dried peppermint and half a glass of water, season to taste and simmer for 8-10 minutes to let.
3. When the rice has soaked up the water, turn off the stove and let it cool down. Put some of the filling on the hairy side of the grape leaves, fold the sides over the filling and twist them obliquely like a cigarette.
4. Line up the filled grape leaves side by side in the saucepan. Now fill the water up to the top layer of the vine leaves. Place the sliced lemon slices on the filled vine leaves. Bring to the boil briefly and then finish cooking on low heat.
5. The filled vine leaves are usually done when there is no more liquid. Now you should check with a bite test whether the filled grape leaves are done, if not,
6. Fill up with some more water and let it continue to cook.