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Olive Leaf Wrap
For the filling:
- 1 cup olive oil
- 3-4 tablespoons pine nuts
- 8 medium onion (diced)
- 4 cups rice (washed)
- 1 bunch parsley (chopped)
- 3-4 tablespoons currants
- 2 tablespoons dried mint
- 2 teaspoon black pepper
- 2 teaspoons sugar
- 2 teaspoons cinnamon
- 2 teaspoons salt
- Juice of 1 lemon
- 1 cup water
To cook:
- Juice of 1 lemon
- 1 cup olive oil
- 4 cups water
- Put the pine nuts in a shallow pan with oil. Peanuts and cook until golden.
- Then chopped onions, mix, adding salt and sugar. Cook the onions until consistency half, and cook on low heat with occasional stirring.
- Respectively rice, parsley, currants and spices mix well in a pot.
- Turn once or twice by adding Finally, mix the lemon juice and water.
- Close the lid of the pan, wait for the water after taking the rice cooker, remove from heat and cool.
- Fill a deep saucepan directory leaves after winding interior. lemon juice on a tour of the olive oil and water.
- Water bubbling up in blazing fire after the boil and cook over low heat.
- Serve cold.
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