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Stuffed Grape Leaves with Rice! Healthy dish!

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Ingredients

Adjust Servings:

	40 leaves Grape Leaves fresh
	400 grams rice
	1 Tomato medium size
	1 Onion
	2 tbsp Tomato paste
	2 tbsp Honey
	500 ml Yogurt
	1 Pomegranate
	3 Lemon
	1 Soup Cube
	olive oil
	salt and pepper
	Parsley
	Dill
	spices by choice

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Stuffed Grape Leaves with Rice! Healthy dish!

Name: Stuffed Grape Leaves with Rice! Healthy dish!
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 40
Cuisine: Macedonian
Ingredients: Grape Leaves: 40 leaves; rice: 400 grams; Tomato: 1; Onion: 1; Tomato paste: 2 tbsp; Honey: 2 tbsp; Yogurt: 500 ml; Pomegranate: 1; Lemon: 3; Soup Cube: 1; olive oil; salt and pepper; Parsley; Dill; spices

Healthy dinner or lunch

Features:

Cuisine:

Macedonian

Delicious appetizers at any time of the day

2:15
Serves 40
Medium

Ingredients

40 leaves Grape Leaves
fresh
400 grams rice
1 Tomato
medium size
1 Onion
2 tbsp Tomato paste
2 tbsp Honey
500 ml Yogurt
1 Pomegranate
3 Lemon
1 Soup Cube
olive oil
salt and pepper
Parsley
Dill
spices
by choice

Directions

The grape leaf is rich in vegetable fibers, it contains the most iron from minerals, it is rich in vitamins, riboflavin and folic acid.

It has very few calories or about 15 calories per 5 leaves, does not contain fats and cholesterol, is low in sugar, and is known as protector of the human heart.

Vine leaf has an anti-inflammatory effect and is especially suitable for diabetics, improves blood circulation and helps with gastrointestinal diseases.

It is best to harvest the vine leaves fresh, unsprayed during the summer, and you can freeze them, or make a brine and store them during the year when they are not available.

Dishes in grape leaves have a citrus taste and smell, which you can enrich even more if you add fresh lemon juice and pomegranate seeds.

You can follow all the details as well as the preparation method for this delicious dish on my favorite way.

Steps

Done

15 minutes

Preparation

Start by preparing the vine leaves. For this dish I used fresh and unsprayed wild vine leaves which are more silky than a regular leaf. To fold and cook them more easily, it is best to blanch the leaves to soften them a little.
Let each leaf boil in a pot of boiling water for about 20 seconds and remove it on paper to drain well. While the leaves are draining, prepare the rice filling.
Finely chop one onion and fry in a pan on medium heat until the pieces become transparent.
Then add the rice to the same pan with the onion. It is best to wash the rice in three cold waters to clean it of toxins during spraying. Fry the rice together with the onion for about two minutes and add the tomato chopped into small pieces, then the parsley, salt, pepper and other spices of your choice. At the end, add tomato puree or you can add three tablespoons of ketchup.
The filling is ready and for each filling one spoon is enough for stuffed grape leave.
Add some of the filling in the middle of each sheet and fold the ends inward to make it easier way.
In a large pot, coated with oil, put in the bottom a few vine leaves or those that are not whole and start stacking them next to each other glued so that they don't fall apart during cooking.

Done

2 hours

Cooking

Prepare one liter of liquid to pour over the stuffed leaves.
Add a cube of chicken broth to boiling water (if you want them to remain lean, use a mix of dried spices), add two tablespoons of honey, 2 tablespoons of salt, 2 tablespoons of tomato puree, pepper and other spices of your choice.
At the end, add the juice of one freshly squeezed lemon.
At the beginning, put the "sarmi" on a stronger fire and when they start to simmer and release juices, then pour the cooked liquid over them.
They need weight during cooking, so it is best to cover them with a plate and place another one with water on top of it for easier and better cooking.
After they boil, cover them with a lid and reduce the heat to medium, so cook them for two hours. After an hour you can check them if the liquid has evaporated a lot you can add a little water to pour the sarmas again.
Boiling for two hours is enough to completely soften the grape leaves, just be careful and check the if the liquid with which they are poured has completely evaporated then they are finished. Check in the end to prevent them from burning. When you are satisfied with the softness of the leaves they are ready for serving.
Serve them with sour milk with pomegranate seeds and squeeze a lemon over each slice for a refreshing taste.
Bon Appetite!