Stuffed Vine Leaves With Minced Meat Recipe
This is a recipe that needs no words. There are very few who don't like it. It is indispensable for tea times. It seems difficult to make, but it is not difficult, but rather distracting. That's why I don't roll it like I'm cooking in the kitchen. I sit in front of the TV and watch TV series on the one hand and wind up on the other. Normally, I don't sit and watch TV that long, or sit in the kitchen that long. This is how I combine the two and save time.
This is a small tip for those who ask me how do you keep up with so much. I often do two things at once. There is no doubt that many women do the same. Otherwise, I think it would not be possible to work and raise 2-3 children at the same time.
- 400 gr. brined grape leaves,
- 1 cup rice,
- 150 gr. ground beef,
- 1 tablespoon tomato paste,
- 2 teaspoons paprika,
- 1 onion,
- 1/4 cup olive oil,
- 1 handful finely chopped parsley,
- Black pepper,
- Dried mint,
- 2 cups water.
- Heat the oil and sauté the finely chopped onion until translucent,
- Add the ground beef and cook (breaking it into small pieces) until it turns light brown in color,
- Add in the tomato paste and paprika, then stir for 2 mins,
- Add in the rice and stir for 2-3 more mins,
- Finally add the salt, parsley, spices and 2 cups of water and cook on low heat until all the water is absorbed, then remove from heat,
- Place 1 layer of empty grape leaves on the bottom of the pot,
- Now place 1-2 teaspoons of filling on the centre of each grape leaf and roll,
- Continue until you use up all the filling,
- Place the stuffed leaves in the pot, and cover them with a layer of empty grape leaves,
- Add water to submerge everything in water, and place a small plate on top to push the grape stuffed leaves down into the water,
- Put the lid on and cook on low heat until the rice is softened.