Vine Leaves With Meat Stuffing[Etli Yaprak Sarma] -

Vine Leaves With Meat Stuffing
[Etli Yaprak Sarma]

Ingredients

500 gr. vine leaves

Stuffing:

500 gr. minced lamb
5 onions, medium
1 teaspoon salt
3 tablespoons rice
½ pinch each (150 gr.) mint, parsley, dill
1 teaspoon black pepper
1 tomato, big
1 cup cold water

Sauce:

1 tablespoon butter or margarine
1 teaspoon tomato paste
2.5 cups water
1 piece wax paper

Details

Serves: 10

Method

Chop the onions. Peel the tomatoes and dice small. Place the stuffing mixture in a bowl, add ¾ cup of water and mix well. Mix and set aside. Boil the vine leaves for 2 minutes in salted water. Take out the boiled leaves separately with a sieve. Divide the leaves into two.

Place a walnut sized lump of stuffing at the base of the leaf, fold the sides over and roll up. Place the dolmas in a saucepan in layers.

To prepare the sauce, melt the butter in a saucepan. Dice the tomatoes and add to the melted butter with the tomato paste, salt and stir over the heat until the tomatoes soften. Add 2.5 cups of water. Bring to the boil and pour over the dolmas cover the dolmas with wet paper.

Place a plate over the dolmas to weigh it down. Cover and bring to the boil. Cook over a low heat for about 45 minutes. Serve with yogurt on the side.

Related food category:

• Lamb, Mutton and Goat