Stuffed Grape Leaves North African
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 glass grape leaves, pickled
- 300 g minced beef
- 150 g couscous
- 75 g pine nuts
- 1 clove garlic, large
- 1 onion (s), red
- 50 g cheese, rated (Leerdammer Caractère)
- 4 teaspoons mint, dried
- 0.5 teaspoon ½ cumin, (cumin)
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper
- 0.5 ½ lemon (s), add the juice
- 2 tablespoon tomato paste
- sugar
- Cayenne pepper
- olive oil
- 0.25 liter ¼ vegetable stock
- 0.25 liter ¼ wine, white, dry
Print Recipe
Pin Recipe Instructions
- First, toast the pine nuts without oil in a coated pan. Take it out again and set it aside.
- Fry the minced meat with olive oil. Press the garlic clove or finely chop it and add the onion, diced. When the minced meat is nicely seared, add the couscous and let it sweat a little. Add the pine nuts and the mint and season to taste with the other spices (cumin, salt, pepper, lemon, tomato paste, sugar and cayenne pepper). It can and must taste strong. Then add a cup of water and let the lid simmer until the couscous is firm to the bite. You may have to add some more water, it is better not to turn the whole thing into a soup right away.
- Finally, remove from the flame and fold in the Leerdammer.
- Place a tablespoon of the filling on each of the spread out vine leaves (cut off the stem) (on the spot with the stem), fold in the sides and then roll off the stem. Put them close together in a baking dish and pour in the vegetable stock and white wine (so that it doesn`t get dry). Now in the oven for 25-30 minutes at 190 ° C.
- If you like, you can reduce a sauce from the stock after the baking time and season with cream and lemon. It goes well with flat or white bread, or as a starter without bread.
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