Stuffed vine leaves with minced meat & rice

Name: Stuffed vine leaves with minced meat & rice
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 150 g Rice; 7-10 Tbsp salt, white pepper; 3 tablespoons (60 g) Currants; 7-10 Tbsp or raisins; 2 tablespoons (30 g) whole; 7-10 Tbsp Almond kernels; 1 TABLESPOON Oil (e.g. olive oil); 250 g mixed mince; 2 TABLESPOONS Tomato paste; 1 knife tip ground; 7-10 Tbsp Cinnamon and possibly cardamom; 1/2 (500 ml) Glass; 7-10 Tbsp Vine leaves in brine; 7-10 Tbsp pickled peppers,; 7-10 Tbsp olives, almonds and; 7-10 Tbsp Lemon

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

150 g Rice
7-10 Tbsp salt, white pepper
3 tablespoons (60 g) Currants
7-10 Tbsp or raisins
2 tablespoons (30 g) whole
7-10 Tbsp Almond kernels
1 TABLESPOON Oil (e.g. olive oil)
250 g mixed mince
2 TABLESPOONS Tomato paste
1 knife tip ground
7-10 Tbsp Cinnamon and possibly cardamom
1/2 (500 ml) Glass
7-10 Tbsp Vine leaves in brine
7-10 Tbsp pickled peppers,
7-10 Tbsp olives, almonds and
7-10 Tbsp Lemon

Directions

1
Soak the rice in a good 300 ml of boiling salted water at low heat for about 20 minutes
2
Wash currants. After 15 minutes add to the rice and cook. Chop almonds and stir in
3
Heat the oil. Fry the minced meat until crumbly. Mix in tomato paste and rice. Season with salt, pepper, cinnamon and cardamom
4
Rinse off the vine leaves and lay them out like roof tiles on transparent film to form a rectangle (approx. 20 x 30 cm). Spread rice mixture over it. Roll up from the wide side. Cut into wide slices. Or: Fill the vine leaves individually. Serve with pepperoni, olives, almonds and lemon. Served with: cold tomato sauce
5
Drink: cool rosé wine