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1 cup rice
1 onion
1/2 teaspoon black pepper
1/2 tablespoon tomato paste
2.5 tablespoons olive oil
1/4 cup olive oil
vine leaves
The white onions must be chopped very finely. Cook them with a tablespoon of olive oil, till it turns to reddish colour. Add the pepper, tomato paste and salt . Cook about 10 minutes. Put them aside. Wash the grape leaves. Divide them.Prepare the mixture on each leaf and roll up into a short thai rolls shaped. Put them in a pan. Pour remaining olive oil over them. Pour some water. Weigh them down with a plate.Put a lid on it and cook about 400 degrees for about 25 minutes. They are always served cold.You should add small dried currants or nuts and maybe dried grapes to the combination before you stuff the leafs.
1 onion
1/2 teaspoon black pepper
1/2 tablespoon tomato paste
2.5 tablespoons olive oil
1/4 cup olive oil
vine leaves
The white onions must be chopped very finely. Cook them with a tablespoon of olive oil, till it turns to reddish colour. Add the pepper, tomato paste and salt . Cook about 10 minutes. Put them aside. Wash the grape leaves. Divide them.Prepare the mixture on each leaf and roll up into a short thai rolls shaped. Put them in a pan. Pour remaining olive oil over them. Pour some water. Weigh them down with a plate.Put a lid on it and cook about 400 degrees for about 25 minutes. They are always served cold.You should add small dried currants or nuts and maybe dried grapes to the combination before you stuff the leafs.
