| olive-stuffed-recipe
Materials
1 kg salt grape leaves (you can buy vegetables from the market)
2 cups rice
2 medium onions
1 cup olive oil
Of 1 teaspoon of peppermint, red pepper flakes, black pepper
5-6 parsley branches
currants or nuts may be added optionally.
Preparation
Put half the oil in a pot and sauté the chopped onion that you have. Washed by adding spices or stir the rice well. You also add chopped parsley and a small sheet of salt, according to the set of salt. Even after I washed the leaves of salt-less salt, add the filling ingredients.
As a flat sheet into the ground to not be too much material in such a thick sheep pen. As well as by closing and non-pastry wrap.
Wrap the filling in a pot on a regular basis over the remaining olive oil to move the index. If you want to be a sour slice of lemon put on the wrapping. Winding up on the future after boiling water, stir on low heat and cook, checking frequently to water.
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