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ISO Master’s Olive Leaf Wrap
- 4-5 onions
- 1 cup olive oil
- 1.5-2 tablespoons pine nuts (pine nuts)
- 2 cups rice
- 1 tablespoon dried mint
- 1-1,5 teaspoon black pepper
- 1 teaspoon cinnamon
- 2 sugar cubes
- 2 tablespoons currants
- Juice of half a lemon
- 1 cup of chopped parsley
- 1 teaspoon salt
- 1 cup boiling water
- half kg of pickled grape leaves
- half cup olive oil
- 2 cups boiling water
- 4-5 cooking chopped onion, 1 cup olive oil and 1.5-2 tablespoons of stuffing with nuts (peanuts until golden brown) Roast in.
- 2 cups rice, wash, add the onion.
- Cook for 1-2 minutes.
- then 1 tablespoon dried mint in a pot, respectively, 1.5 teaspoon black pepper, 1 teaspoon cinnamon, two lumps of sugar, 2 tablespoons currants, juice of half a lemon and Mix 1 cup of water, add chopped parsley.
- Stir in pan 1 teaspoon salt and 1 cup boiling water.
- soaking the rice over low heat until very attracted to water.
- Cool the rice off the bottom of the pot pulled the water
- the other side of half kg of vine leaves with warm water – changing water 4-5 times – wash.
- Remove the leaves from the water by squeezing between your two hands.
- each leaf is taken into your palm, center, 1 teaspoon inside the bay.
- Wrap the pastry sheet as smoking.
- cook you a cool leaves as the bottom of the pot (so you do not hold the bottom).
- At the end of the winding of the index close to me as more of a leaf to me
- Pour half cup olive oil. (If you want you can also add the sour juice of half lemon)
- Turn off the leaves on a plate and add 2 cups of boiling water.
- Put the pan into the fire.
- water starts boiling, turn down the flame and cook for 30 minutes.
- directory for cooling and winding serving dish after cooking.
- The service structure decorate with lemon slices and parsley leaves.
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