How To Make Stuffed Vine Leaves

Stuffed Vine Leaves

700 g minced meat
300 g fresh vine leaves
120 g butter
1 cup small grain rice
1 cup yogurt
2 tablespoon flour
2 eggs
2 tablespoons tomato puree
2 chopped onions
2 tablespoons chopped parsley
2 tablespoons chopped dill
1 teaspoon paprika
Salt and black pepper to taste
Brown slightly the chopped onions with 2/3 of the butter, then add the rice, stir with the onions, sprinkle with paprika and black pepper, salt to taste, then pour one cup of hot water. After the water is absorbed by the rice, add the minced meat and the chopped parsley, and dill, stir mixture, and taste for the salt. Clean the vine leaves from the stalks, scald with water and boil it for 10 minutes drain under cold water then remove it to another plate.  To fill it with the stuffing put a teaspoonful of the stuffing in each leaf. Wrap the stuffing carefully in a rectangular form. Then arrange the leaves in the bottom of the cooking saucepan and pour over them the remaining oil and hot water which must cover them. Then cook on low heat.
Prepare a thickener from the yogurt, the eggs and flour, diluted with part of the cooking sauce, and heat on a plate until it boil and thickens a little, under continuous stirring. Pour this thickener over the stuffed leaves after taking them off the plate, and shake the saucepan a little in order to equalize the sauce. In serving the stuffed vine leaves, pour over them a teaspoonful of butter browned with paprika.


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