Turkish Stuffed Grape Leaves

By Easy Turkish Recipes · 120 min

Ingredients

Instructions

1. Finely chop the onion and roast it in a large pot with half the cooking oil and half the olive oil.
2. Add the grated tomatoes.
3. Wash the rice and the black currants, finely chop the parsley, and add them to the pot.
4. After one minute, add the dried mint and the salt.
5. Add 1 cup of boiling water and boil the mixture for one minute.
6. Turn off the heat, cover the pot and let the rice brew.
7. Wash the pickled grape leaves briefly to remove excess salt. If they are not pickled, wash them and boil them in salted water.
8. Once the rice mixture is brewed, roll each leaf around a portion of filling: remove the small stems, place some rice mixture in the middle and roll it up.
9. Line the pot with the thick leaves you set aside, so the rolls do not touch the base or sides.
10. Arrange the rolls in the pot, top with lemon slices and cover with the large thick leaves.
11. Cook for 30 minutes on low heat.
12. Remove the top leaves, drizzle olive oil over the rolls, and serve once cooled, with lemon juice if you like.

Summarized from Easy Turkish Recipes's video. Watch it for the details.

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OnionLemonTomatoRiceGrapeCurrant