Yaprak Sarmasi / Stuffed Vine Leaves

For the filling Roast the pine nuts in olive oil until golden. Sauté the finely chopped onions until soft. Add the long grain rice and currants. Roast everything at low temperature for 5 minutes, then add water. Season with salt. Cover and cook for 5 minutes. Turn off the stove. Draw slowly. Next, mix in the remaining spices.

Rinse the leaves and put them in hot water for 10 min. Drain. Pour the stuffing onto the leaf form, fold up the sides of the leaf and fold in. Place in a saucepan side by side and pile on top of each other. Add 2 cups of lightly salted water. Now weigh down with an inverted plate. cover and steam until long grain rice is cooked. Serve cold with juice of one lemon.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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