1/2 kg of fresh or canned grape leaves, drained (to remove excess salt)
For the filling
800 g of cleaned and ground pork or beef, moídos twice
1 cup of washed and drained rice
1 tablespoon of salt
1 tablespoon of ground black pepper (bahar)
2 crushed garlic cloves
2 tablespoons of chopped parsley
2 tablespoons of olive oil
To cook the cigars
4 tablespoons of olive oil
Salt and black pepper to taste
4 tablespoons of lemon juice
1/2 kg of fresh or canned grape leaves, drained (to remove excess salt)
For the filling
800 g of cleaned and ground pork or beef, moídos twice
1 cup of washed and drained rice
1 tablespoon of salt
1 tablespoon of ground black pepper (bahar)
2 crushed garlic cloves
2 tablespoons of chopped parsley
2 tablespoons of olive oil
To cook the cigars
4 tablespoons of olive oil
Salt and black pepper to taste
4 tablespoons of lemon juice
Remove the thicker part of the grape leaves' stems
Place them on a strainer
Drain hot water over them (if using fresh) to wilt them
Let them drain well
Prepare the filling: mix well in a bowl the ground meat, rice, salt, black pepper, garlic, parsley, and olive oil
Place 1/2 tablespoon of the filling on each grape leaf
Roll up, forming the shape of a cigar
Press tightly to prevent it from opening
In a large pot, add 4 tablespoons of olive oil and place the cigars side by side, forming several layers
Add enough water to cover the cigars, salt, black pepper, and lemon juice
Bring to a boil, then reduce heat and place a flat plate over the cigars to prevent them from opening during cooking
Cover the pot and cook until the cigar is cooked through
If necessary, add more water
To serve, unmold the cigars by flipping the pot over onto a large platter
Makes 100 units
24 colors per unit.
