Stuffed Grape Leaves with Meat

 

½ kg minced meat

1 cup rice

3 dried onions

½ cup vegetable oil

2 tablespoons butter

1 tablespoon tomato paste

1 teaspoon red pepper paste

1 bunch parsley

½ kg grape leaves

1 teaspoon red pepper flakes

1 teaspoon red chili powder

1 teaspoon black pepper

1 teaspoon salt

Enough water

How to Make Stuffed Grape Leaves with Meat

 

First, if the grape leaves are fresh, blanch them in boiling water; if they are brined, soak them in lukewarm water until the salt is removed. Add finely chopped onions, salt, red pepper flakes, red chili powder, black pepper, vegetable oil, butter, one teaspoon each of tomato and red pepper paste, chopped parsley, rice, and half a cup of lukewarm water to the minced meat and mix well.

 

Then, roll the prepared filling into the grape leaves, about half an inch long, and arrange them in a pot. Finally, add lukewarm water diluted with half a teaspoon of tomato paste to the pot, enough to lightly cover the stuffed grape leaves. A plate or a weight is placed on top of the stuffed peppers, and the lid of the pot is closed.

 

Preparation Time: 30-45 minutes. Serves 10-12.