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50 grape leaves, canned
1 onion, chopped
3 tablespoon butter, melted
1/2 cup rice, cooked
1 pound ground beef, browned
1/2 parsley and mint, chopped
2 cups water
Directions:
Rinse grape leaves to remove excess brine.
Filling: Fry chopped onion in melted butter until golden. Mix with rice, meat, parsley and mint.
Take 1 tablespoon filling and put in center of 1 grape leaf, making sure shiny side of leaf is underneath. Fold over top and sides like envelope and roll up. Place a few coarse leaves in the bottom of pot. Stuff remaining grape leaves. Arrange the balls in pot in layers. Add water. Cover and simmer for 30 minutes.
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