Directions
The grape leaves are rich in vegetable fibers, they contain the most iron from minerals, and are rich in vitamins, riboflavin and folic acid. They have a very few calories or about 15 calories per 5 leaves, does not contain fat and cholesterol, has little sugar, and are known as protectors of the healthy heart.
Grape leaves have an anti-inflammatory effect and are especially suitable for diabetics, they can improve blood circulation and help with gastrointestinal diseases.
It is best to collect the vine leaves fresh before spraying in the summer. You can freeze or pickle them and store them throughout the year when they are not available.
Dishes in vine leaves have a citrus taste and smell, which you can enrich even more if you add fresh lemon and pomegranate seeds.
Follow all the details as well as the method of preparation of this delicious stuffed meat balls below.
Ingredients
40 grape leaves
2oo grams of rice
300 grams of minced beef or optional
1 onion (medium size)
2 cloves of garlic
1 tomato (medium size)
4 tablespoons of tomato paste (you can also use ketchup)
2 spoons of honey
salt and pepper
red paprika
chopped parsley
vegetable soup cube
spices to taste (turmeric, curry, nutmeg, oregano, 2-3 bay leaves)
fresh juice of one lemon
500 ml sour milk
pomegranate(for decorating)
Start by preparing the vine leaves. It is best to use pre-prepared leaves from a jar or softened by a short boil first.
Preparation of the filling
Finely chop the onion and fry it at a medium temperature until the pieces become transparent. Add the minced beef, chopped tomato and fry them until the water evaporates. Then add the finely chopped garlic and fry briefly. Add the spices, black pepper, turmeric, curry, oregano and red paprika to taste, as well as 2 tablespoons of tomato paste (or ketchup) and salt. Mix all ingredients and fry shortly. Then add the rice. It is best to wash the rice in several cold waters to clean it off toxins. Fry the rice for a few minutes and add the chopped parsley. Mix well and leave to cool slightly.
Put one spoon of the filling in the middle of each leaf and fold the outer ends inward and wrap.
In a large oiled pot, put a few thinly sliced potatoes in the bottom to cover the bottom and start layering prepared stuffed grape leaves. Arrange them next to each other so that they do not fall apart during cooking and keep their shape.
Cooking method
Prepare 800 ml of liquid with which you will cover the stuffed leaves.
Add a soup cube to the boiling water, add a tablespoon of honey, 1 tablespoon of salt, 2 tablespoons of tomato puree and 2-3 bay leaves.
At the beginning, put the stuffed leaves on a higher heat and Pour over fresh juice of one lemon. They need weight when cooking, so it is best to cover them with a plate and place another one with water on top of it for easier and even cooking. When they start to simmer and release juices then pour the cooked liquid over them to cover them.
Bring them to a boil, and cover them with a lid, and reduce the heat to a medium high heat, so cook them for about 45 minutes. After half an hour you can check them if the liquid has evaporated a lot, you can add a little water to pour over if needed and cook for 15 minutes more. Be careful not to burn them or overcook them at the end.
Serve them with sour milk with pomegranate seeds and squeeze a lemon over each slice for a refreshing taste. Bon appetite and enjoy!
