Component
500-200 grams of fresh green grape leaves. Half a kilo of minced meat. 2-3 cups of healthy brown rice. Half a cup of chopped parsley, to taste. Half a cup of chopped tomatoes, if desired. Sweet potato cut into slices. Sliced tomato slices. Head of onion slices. 3-4 cups of chicken or beef broth. Salt and spices to taste. 6-4 tablespoons of tomato puree, or 1-2 cups of tomato juice.
Preparation Method
Boil grape leaves until the leaves are soft and change color, then drain and set aside to cool. Soak the rice in hot water for 30-120 minutes, then drain it from the water. In a large, deep bowl, combine rice, raw minced meat, parsley and tomatoes. Add salt and spices to the rice mixture to taste. Start by stuffing the grape leaves with the rice filling, with the rough side of the leaf facing the filling. Make sure the grape leaves are wrapped tightly, and then start stacking them in a deep saucepan after placing the potato slices, tomatoes, and onions in the bottom of the pot. Put a few slices of tomato on the face. Submerge the grape leaves in meat broth or chicken broth mixed with tomato puree or tomato juice, and put the cooker on gas over high heat. Reduce the temperature when the broth begins to boil, cover the pot, and it is possible to place an inverted dish on the stuffed grape leaves before covering the pot with the lid to ensure that the stuffed fingers remain firm. Wait 1-2 hours until the stuffed grape leaves are completely cooked, but you can add water every now and then whenever you feel the broth is starting to dry out from the grape leaves.
Serve Method
Served with salad and pickles, the doctor is the best one to direct you to what you put in your mouth, so let him have the first and last word.