Stuffed Grape Leaves with Olive Oil
Ingredients:
500 grams of vine leaves (ready or fresh)
1 cup of rice
1 onion
1/2 tea glass of olive oil (for the filling)
1/2 tea glass of olive oil (for the filling)
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of black pepper
1 teaspoon of dried mint
1 teaspoon of chili pepper (optional)
2 tablespoons of currants
2 tablespoons of pine nuts (optional, walnuts can also be used)
1/2 lemon (juice)
How to make:
Preparing the Leaves:
If you are using fresh vine leaves, boil them in boiling water for 2-3 minutes and then immediately place them in cold water. Then cut off the stems and drain thoroughly.
If you are using ready-made pickled vine leaves, soak them in water for a few minutes to remove the salt, then wash them in water and drain.
Preparing the Filling:
Wash and drain the rice.
Chop the onion finely. Fry the onion in olive oil and cook until it changes color.
Add the washed rice to the fried onion and fry for a few minutes. Then add salt, black pepper, sugar, dried mint, chili pepper (optional), currants and pine nuts (or walnuts). Mix.
Add 1 cup of water to the stuffing, mix and cook on low heat until the rice absorbs the water. After cooking, remove from the stove and let it cool.
Wrapping Process:
Lay the vine leaves on a flat surface. Place a teaspoon of filling in the middle of each leaf.
Fold the edges of the leaf inwards and wrap tightly.
Completely wrap all the leaves and filling in this manner.
Cooking:
Place the sarmas tightly in a large pot.
Place a plate on top so the sarmas don't fall apart while cooking.
Add olive oil, salt and water to the pot. Pour lemon juice over it.
Cook on low heat for about 45-60 minutes. Let it cook until the leaves are very soft.
Service:
After your stuffed vine leaves with olive oil are cooked, wait for them to cool. After they have cooled, you can serve them with yoghurt or lemon slices.
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