Stuffed vine leaves with minced meat filling

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Rinse vine leaves under cold water and let them drain. Peel and finely chop the onions. Peel garlic and press it through a garlic press. Wash the thyme and pluck the leaves. Knead minced meat, onions, garlic, thyme and egg.

2. 2

   Season with salt, cayenne pepper and paprika. Put 16 large vine leaves aside for filling. Line the bottom of a large, flat pot with the remaining vine leaves. To fill, place one vine leaf at a time with the rough side facing upwards and put a tablespoon of chopping mass in the middle of the leaf. Fold in the sides of the leaves, roll them up tightly and place them in the pot with the seam side down. Pour olive oil and approx. 1/8 litre water over the vine leaves and cook covered for 20 minutes at low heat. In the meantime, heat the fat in a pot. Sweat flour in it. Deglaze with cream while stirring and bring to the boil. Season to taste with lemon juice and salt.

3. 3

   Pour olive oil and approx. 1/8 litre water over the vine leaves and cook covered for 20 minutes at low heat. In the meantime, heat the fat in a pot. Sweat flour in it. Deglaze with cream while stirring and bring to the boil. Season to taste with lemon juice and salt. Allow the lemon sauce to alloy with egg yolk (do not bring to the boil). Serve vine leaves garnished with lemon sauce, lemon wedges and thyme leaves

4. 4

   Tableware: Handelskontor Haymann

Nutrition Facts

KCAL
640 kcal

CARBS
6 g

FATS
49 g

PROTEINS
33 g