• 250 grams of pickled vine leaves
• 200 grams of minced meat
• 1 small tea glass of Damla Baldo Rice
• 2 medium sized onions
• 1 clove of garlic
• 3 tablespoons grated tomato
• 1 teaspoon of pepper paste
• 1 teaspoon tomato paste
• Salt, black pepper, red pepper flakes
• Cooking Water Ingredients
• 1 teaspoon tomato paste
• 1 teaspoon of pepper paste
• Half a tea glass of olive oil
• 2 cups boiling water

We keep the pickled vine leaves in boiled water for half an hour. This process is done to soften it and remove the salt. Before wrapping, we tear off the stems of each one. For the filling of the stuffing, we mix all the ingredients except the leaves. When adding onion and garlic, we need to chop them very finely.

We start the wrapping process. First, we spread the leaf into the plate, with the matte part of the leaf facing us. Depending on the size of the leaf, we put about a teaspoon of the filling in the corner of the leaf. We are trying to shape the leaves by slightly curling them inwards to give them a stuffing shape. We wrap all the leaves this way. We place torn or deformed leaves and their stems on the bottom of the pot in which we will cook the meaty stuffed leaves.

We put the ingredients needed for the cooking water in a small saucepan or saucepan. We mix and boil the tomato paste until it melts, then add it to the stuffed vegetables. We cover the stuffed vegetables with a plate suitable for the size of your pot. While the stuffed vegetables are cooking, we need to check the water from time to time. If it has absorbed its water, we need to add boiling water to the pot. You can serve it with or without yoghurt if you wish…