I will share with you the olive oil leaf wrap recipe that will add flavor to your tables. As you know, stuffed leaves is a delicious dish that takes its place both with afternoon tea and on invitation tables. If you wish, you can also cook the delicious dish that comes from Anatolia to today’s tables. You can use the olive oil leaf wrap as a snack if you wish for a refreshing meal in the summer months. If you wish, let’s move on to the olive oil leaf wrap recipe…
- Yield: 6-12 people
- Preparation Time: 40 minutes
- Total Time: 1.30 hours
1 pack of pickled or pickled vine leaves
5 teaspoons of rice
1 large onion
½ teaspoon of oil
2 tablespoons of tomato paste
1 teaspoon of thyme
1 teaspoon mint
5 teaspoons of salt
1 teaspoon of sugar
1 teaspoon red pepper
2 glasses of water
- If you bought fresh leaves, boil them in boiling water until soft.
- If the leaves you boiled are still hard, if there is baking soda in your home, if there is no baking soda, pour the baking soda into the water a little and continue to boil. This will be the trick to soften your leaves.
- If your leaves are in brine, you can reduce the salt content by keeping them in boiling water.
- Let’s put half a tea glass of oil in the inner mortar and add the onions cut into cubes it. And we continue the roasting process.
- Then we add salt and sugar to it and fry it. Add two tablespoons of tomato paste to the fried onions.
- Then we add the washed rice until the starch comes out and continue the roasting process.
- Finally, add red pepper, mint, thyme, and parsley and mix.
- Finally, we squeeze the juice of half a lemon into our mixed mortar, close the lid of the pot and leave it to rest and cool.
- We put our cooled mortar inside our leaves and wrap them. You guys place a couple of empty leaves at the bottom of the pot, just in case.
- We put our stuff in a pot, and if you have a stuffed stone on it, we place a plate on it, if we don’t have it, add about a glass of water and let it cook. Good luck…
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