- Grape leaves (fresh or salted) 40-50 pcs
- Water for grape leaves – 500ml
- For the filling
- 500-600 g Beef –
- 1 cup Rice –
- 1 pcs Onion –
- 1,5 cup Coriander, rosemary, parsley –
- 1/2 cup Tomato paste –
- Green basil, mint, dill, cilantro on a small beam
- 1,5 pcs Tomato –
- 1 tsp Black pepper –
- 1 tbsp Red pepper –
- 1 tbsp Paprika –
- 1/4 cup Dried basil –
- 2 tbsp Salt –
Place the grape leaves in a bowl, pour boiling water and leave for 5-7 minutes.
Fold the leaves in a colander․ Drain the water, remove excess water from the leaves.
Place the ground beef in a bowl, add small
chopped onion, rice, chopped greens, salt, pepper, dried basil and tomato paste.
Mix well the filling.
Place the grape leaves shiny-side down on a table and the vein side up. Add a little of a the filling mixture to the center of the leaf. First fold the filling by bending the top edges of the leaf. Then fold the filling with the sides of the leaf and roll into a tight tube.
After it, put it all on the bottom of the heavy-bottomed pot, but beforehand cover the bottom of the heavy-bottomed pot with layer of sliced tomatoes.
Pour water level over grape tubes.
Cook on low heat for 30-40 minutes.
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