Stuffed Vine Leaves
- 400 g ground beef meat
- 200 g ground pork meat
- 50 g rice
- 1/3 tsp baking soda
- ½ tsp salt
- ½ tsp red pepper flakes
- ½ tsp ground black pepper
- ½ tsp savory or thyme
- 1 small bunch of green onions
- 1 small bunch parsley
- 30 medium sized vine leaves
Chop the onions and the parsley.
In a large bowl combine the two types of ground meat, baking soda, washed rice, spices, onions and parsley. Mix well until all ingredients are fully incorporated. Put for 20 minutes in the fridge. Cover the bottom of a small saucepan with a couple of leaves. Take one leaf, with a small spoon scoop a little bit of the mixture and put it in the back site of the leaf. Front site of the leaf is the smooth site. Fold each ends of the leaves and form a small ball. Arrange all in the saucepan, cover with a plate and pour some water until all meat balls are covered. Put to a boil at low heat for 40 minutes. Serve hot with fresh salad, yoghurt or mint sauce.
meat » pork
meat » beef
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