S
sourava
Guest
Stuffed Grape Leaves
Thousands of variations. Here is one:
pickled grape leaves
1 Lb. ground meat (beef or lamb is best) sauteed
1 cup cooked rice (or less as filler)
seasoning to taste
Mix the filling then roll into a flattened grape leaf. do not overfill. Arrange the filled grape leaves in a pot and cover with a thick tomato sauce. cook for 25 minutes on a very low heat.
Serve fresh and hot, or cold. Small Yaprakes make wonderful hor d'ouveres, and large ones are good as a side.
Thousands of variations. Here is one:
pickled grape leaves
1 Lb. ground meat (beef or lamb is best) sauteed
1 cup cooked rice (or less as filler)
seasoning to taste
Mix the filling then roll into a flattened grape leaf. do not overfill. Arrange the filled grape leaves in a pot and cover with a thick tomato sauce. cook for 25 minutes on a very low heat.
Serve fresh and hot, or cold. Small Yaprakes make wonderful hor d'ouveres, and large ones are good as a side.