Stuffed vine leaves
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 150 g Risotto rice (Avorio rice)
- 7-10 Tbsp Salt
- 50 g Currants
- 100 g Raisins
- 50 g Almonds
- 2 TABLESPOONS Olive oil
- 250 g Lamb minced meat or mixed minced meat
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp Pepper
- 1 TEASPOON Garam Masala (Indian spice mixture)
- 1/2 glass (250 g) Vine leaves in brine
- 7-10 Tbsp pickled peppers, olives, roughly chopped almonds and lemon wedges
- 7-10 Tbsp Cling film
Directions
- 1
Cook the rice in 350 ml boiling salted water for about 15 minutes. Pour currants and raisins into a sieve and wash thoroughly under hot water. Add to the rice and cook briefly. Coarsely chop and stir in the mussels.
- 2
Heat the oil. Fry the minced meat thoroughly while turning. Brown the tomato paste. Season with salt, pepper and Garam Masala. Drain the rice and mix with the minced meat. Place the vine leaves in flakes on cling film to a size of about 30x20 cm.
- 3
Spread the rice mixture over it. Roll up firmly from the wide side. Cut into thick slices with a sharp knife. Serve garnished with jalapeno pepper, olives, roughly chopped almonds and lemon wedges.
- 4
Very tasty is a spicy tomato sauce.
Nutrition Facts
KCAL
510 kcal
510 kcal
CARBS
51 g
51 g
FATS
25 g
25 g
PROTEINS
19 g
19 g
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