- 200 g vine leaves, boiled for 1 min and grained
*Filling:
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 cup fine bulgur (+ 1/2 cup boiled water)
- 150 g minced beef or lamb
- 1 good handful parsley, finely chopped
- 1 tsp dried mint
- 1/2 tsp cumin
- 1 tsp paprika powder
- 2 Tbsp olive oil
- 1 Tbsp tomato paste
- 1/2 cup water
- Salt and pepper to taste
*To cook:
- 1 cup water
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- Salt to taste
Directions:
1) Prepare the vine leaves and snip off the stalks
2) Place the minced beef or lamb in a bowl and stir in the onions, herbs and spices. Add the bulgur, tomato paste, olive oil, water and salt and pepper and knead well
3) Lay one of the vine leaves with the matte side facing you on a flat surface and spoon some filling in the middle of the leaf. Pull the leaf over the filling, fold in the sides, then roll into a tight log
4) Arrange the vine leaves, seam side down, in a deep wide pan. Pack them tightly together, layer by layer
5) Mix the oil with 1 cup water, lemon juice and salt, then pour over the vine leaves. The water should almost cover the top layer, so you may need to add more
6) Place a heavy plate over the rolls and put the pan on medium heat. Once it starts to bubble, lower the heat. Cover and cook gently for about 30 minutes, until the bulgur and meat are cooked
7) Serve with yogurt
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