Ingrédients
Feuille de vigne750 grams
Riz1.5 cups
Viande hachée750 grams- Meat with Bone500 grams
Ail20 cloves
Jus de citron6 tablespoons
Ghee1 tablespoon
Huile Végétale4 tablespoons
Sel1.5 teaspoons
Poivre Douce0.5 teaspoons
Sept épices0.5 teaspoons
Mesures
- 1
Place the leaves on top of each other in boiling water for a few minutes until they soften.
5 minutesMatériel requis:🍳Pot - 2
In a bowl, mix the ground meat with the washed rice and add the oil, salt, and spices. Mix well.
5 minutesMatériel requis:
Bol de mélange - 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 minutes - 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 minutes - 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 minutes - 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 minutes
Faits nutritionnels
Feuille de vignepour 100gRizpour 100gViande hachéepour 100gAilpour 100gJus de citronpour 100gGheepour 100gHuile Végétalepour 100gSelpour 100gPoivre Doucepour 100gSept épicespour 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.