FISH STEW

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FISH STEW
Succulent Leaves Ingredients 300 grams lean ground beef 70 to 80 pieces pickled grape leaves 1 cup rice 1 grated tomatoes 1 medium onion, half a bunch of fresh mint, half a bunch of parsley 1 tablespoon tomato paste Half a tea cup vegetable oil Salt and pepper
Before making stuffed vine leaves in brine from salt purifies tying the leaves in hot water to boil and throw in hot water for 3-4 minutes to soften the tying. Then leave to cool. We will prepare minced meat inside are rough. Wash the rice and then add grated tomato. Edible finely chopped onion, finely labor day 2012 chopped parsley, fresh mint, tomato paste, add salt and pepper and finally oil and mix well.
Kesin.tencer cooled brine in the bottom of the stem to use a portion of the reserve. The leaves are bright face on the bottom and the handle is at the top of the insert plate. On the material before the rest of the leaves labor day 2012 off the top of the leaves and then closing the sides, but are not excessively tight wrap.
Then at the bottom of the pot leaf stems and wrap the pot in a sequential manner to the publication directory. Add 2 cups of hot water up on. Off on a porcelain plate or tray and leave to cook for 30 minutes. After completion of cooking dinner put to rest about 4 -5 minutes. You can serve a cup of strained yogurt. Enjoy your meal.
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04 Jan
No food on earth, hunger is not as delicious. (Cervantes)