Ingredientes
Hojas de parra750 grams
Arroz1.5 cups
Carne picada750 grams- Meat with Bone500 grams
Ajo20 cloves
Jugo de limón6 tablespoons
Ghee1 tablespoon
Aceite vegetal4 tablespoons
Sal1.5 teaspoons
Pimiento Dulce0.5 teaspoons
Siete especias0.5 teaspoons
Pasos
- 1
Place the leaves on top of each other in boiling water for a few minutes until they soften.
5 minutosHerramientas necesarias:🍳Pot - 2
In a bowl, mix the ground meat with the washed rice and add the oil, salt, and spices. Mix well.
5 minutosHerramientas necesarias:
Tazón para mezclar - 3
Place a small amount of filling in the center of each grape leaf and roll it while tucking in the sides and packing the filling as you roll.
5 minutos - 4
Add two tablespoons of vegetable oil to the pot and fry the meat with the bone. Once it changes color, arrange it at the bottom of the same pot.
5 minutos - 5
Arrange the stuffed grape leaves in a circular pattern over the meat to make it easier to flip after cooking, distributing the garlic cloves between the layers.
5 minutos - 6
Submerge the grape leaves in a mixture of water, salt, ghee, and lemon juice, and cover with a heavy pot. Leave on low heat until the water evaporates and the grape leaves are cooked.
10 minutos
Datos nutricionales
Hojas de parrapor 100gArrozpor 100gCarne picadapor 100gAjopor 100gJugo de limónpor 100gGheepor 100gAceite vegetalpor 100gSalpor 100gPimiento Dulcepor 100gSiete especiaspor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.