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Stuffed vine or cabbage leaves



  1. Fry the finely chopped onions in some of the oil and some water, stir the paprika and take off the stove.
  2. Add the meat, rice, pepper, mint and finely chopped parsley.
  3. Pour over warm salted water and simmer until the water has been absorbed by the rice.
  4. Scaled the vine or cabbage leaves with salted hot water and put 1 tsp of the mixture on each leave.
  5. Roll together and arrange in a saucepan, pour over ½ cupful of warm water and 1 tsp fat, close with a lid and simmer on a low fire.
  6. When ready, pour over the beaten yoghurt and melted butter with stirred in paprika.
  7. Serve with vegetables.
  8. The same recipe may be used for stuffed peppers, eggplants and zucchini.