Easy Homemade Cutlet Leaf Wraps Recipe
How to make Cutlet Leaf Wraps Recipe
400 gr. chop
400 gr. vine leaves
2 cups of rice
½ cups of olive oil
2 tablespoons of peanuts
1 tablespoon of currants
1 tablespoon pomegranate molasses
1 tablespoon of granulated sugar
½ teaspoon black pepper
½ teaspoon mint
½ teaspoon new spring
½ teaspoon cinnamon
2 water glass of water
If you use vine leaves in brine, just soak in hot water and salt.
If using fresh vine leaves, wash and boil in water.
Chop the onion finely. Wash and strain until the rice starch is removed.
Add olive oil in a large saucepan or frying pan.
Add the pistachio and roast until it turns pink, add the onion and continue roasting. continue.
Then add currants, pomegranate syrup, pepper, salt, cinnamon, allspice, dried mint and mix. Finally, add 2 cups of water and sugar and let it slide. Take the pilaf from the stove 5 minutes after the water boils and let it cool.
Put the appropriate amount of mortar on the vine leaves, fold the edges to the center and wrap them with finger thickness.
Make a base of vine leaves on the bottom of the pan.
Salt and pepper sweeten with and put in the pot.
Index the wraps you made on it. Add water to the level of the wraps on top of it, if you want, you can also add 1-2 tablespoons of olive oil.
Put a porcelain plate on top and cover the pot.
Cook for 35-40 minutes on very low heat.
Own Wait for it to come to room temperature and serve.