Stuffed Vine Leaves
500 gr vine leaves in brine
2 glass of rice
2 serving spoons of tomato paste
1 bunch of parsley
1/2 bunch of dill
1/2 bunch of mint (or dried mint)
250 ml of olive or sunflower oil (or you can mix them)
How to prepare
Stuffed vine leaves is probably the most favourite dish of the Turkish nation. Although it is not one of the simplest dishes, it is cooked in all the households.
Wash the vine leaves and boil them until their stems gets soft. When boiled, wash them in the pan with cold water.
Chop the onions finely.
Pour the oil in a pan and cook the onions until they get soft. Add the rice and cook by constantly stirring for a minute.
Chop the tomatoes and add them to the pan.
Cut the parsley, dill and mint. Add these to the pan.
Add 1 espresso cup of boiling water.
Add salt, black pepper, tomato paste to the pan and mix well.
Turn off the oven and leave to cool down.
Lay one vine leaf (the smooth section facing downward and the larger section of the leaf towards you). Put one spoon of the cooled down mixture towards the larger section of the leaf (as shown in the picture).
First fold side which is close to you, then fold from the left and the right handside and roll the leaf.
Lay these leaves in a large pan side by side (you can make 2-3 layers). When all the leaves are in the pan, pour appx 7-8 spoons of olive oil over the leaves and put 5-6 slices of lemon on top of leaves.
Finally add 2 glasses of boiling water and close the lid.
Cook for appx 40 minutes.
Serve the stuffed vine leaves cold.