Sunny`s Stuffed Grape Leaves
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 glass grape leaves
- 3 medium onion (s)
- 500 g rice puddin
- 3 tomato (s)
- 2 tablespoon tomato paste
- 1 lemon (s)
- parsley
- salt and pepper
- Spice (s), pul Biber (alternatively spicy paprika powder)
- peppermint
- oil
- 2 glasses water
Print Recipe
Pin Recipe Instructions
- Rinse the grape leaves with water and put them in a colander. Finely chop the onions and fry them, add the tomato paste and stir. Wash and add the rice pudding, fry for about 5 minutes, stirring occasionally.
- Cut the tomatoes into small cubes and add them as well. Chop a handful of parsley and add to the pan. Season to taste with salt, pepper, pul beaver and peppermint. Put 2 Turkish tea glasses on top, stir once and remove from heat.
- Unfold the grape leaves, the veins must look up. Place a thin sausage from the rice in the middle of the sheet, first fold the sides together, then roll them up from bottom to top. Place the rolled grape leaves close together in a pressure cooker. Pour half a Turkish tea glass over it. Cut the lemon into slices and place on the vine leaves (if necessary, a squirt of lemon juice is also possible). Finally add two glasses of water and simmer over low heat for about 15-20 minutes.
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