Ingrédients
- Grape leaves, fresh0.5 kilogram
Courgette6 pieces- Red onions5 pieces
- Peas, whole2 cups
- Yogurt, sheep1 cup
Poivre noir1 tablespoon
Sel2 tablespoons
Riz2.5 cups- Meat, lamb or beef400 grams
Huile d'olive2 tablespoons
Huile0.3 cup- Dill, chopped1 cup
Ail3 cloves
Mesures
- 1
Wash the grape leaves and soak them in hot water for 10 minutes, then drain them.
10 minutesMatériel requis:🍳Bowl - 2
Wash the dill and chop the garlic, take the outer layer of the onion and use the inside for chopping.
5 minutesMatériel requis:
Couteau
Planche à découper - 3
Hollow the zucchini by cutting each one in half.
5 minutesMatériel requis:CouteauPlanche à découper - 4
Chop the meat by hand into small cubes.
5 minutes - 5
In a pot over heat, add the oil with the chopped onion, dill, meat, yogurt, lemon, salt, and pepper, then stir well. Add the rice immediately after washing.
10 minutesMatériel requis:
Marmite - 6
In another pot, add the oil and peas over heat for two minutes, then remove.
2 minutesMatériel requis:Marmite - 7
Stuff the onions first, then the zucchini, then roll the grape leaves. After finishing, arrange them in the pot and cover with about four cups of water mixed with a quarter teaspoon of salt. Place over heat for half an hour, then reduce the heat to cook the grape leaves well.
30 minutesMatériel requis:Marmite
Faits nutritionnels
Courgettepour 100gPoivre noirpour 100gSelpour 100gRizpour 100gHuile d'olivepour 100gHuilepour 100gAilpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.