Stuffed grape leaves

Stuffed grape leaves - a traditional delight that brings family and friends together at the table. This recipe is not just a dish, but a story passed down from generation to generation. Stuffed grape leaves are often prepared for special occasions, but with this simple recipe, you can enjoy them anytime. Moreover, they are suitable for any season, making them an excellent choice both in summer and winter.

Preparation time: 30 minutes
Cooking time: 2 hours (1 hour on the stove and 1 hour in the oven)
Total: 2 hours and 30 minutes
Servings: 6-8

Necessary ingredients:
- 500 g minced pork
- 500 g minced chicken
- Approximately 50 grape leaves
- 2 tablespoons of oil
- 100 g rice
- 1 large onion
- 2 tablespoons of tomato paste (optional, for a more intense flavor)
- 1 bunch of fresh parsley
- Salt and pepper, to taste
- 1 cup of borscht (or juice from a lemon, for a sour taste)

Preparation:

1. Preparing the ingredients:
Start by rinsing the rice well under cold running water to remove excess starch. This step is essential for achieving a pleasant texture for the stuffed grape leaves.

2. Sautéing the onion:
In a pan, heat the 2 tablespoons of oil over medium heat. Add the finely chopped onion and sauté until it becomes transparent and soft, about 5-7 minutes. This will add a sweet and aromatic flavor to your mixture.

3. Cooking the rice:
Add the rinsed rice to the pan and mix well. Pour in a cup of hot water (approximately 250 ml) and let it simmer on low heat for 10 minutes. The rice should not be fully cooked, as it will continue to cook during the baking of the stuffed leaves.

4. Flavoring the mixture:
After the rice has cooked, add the chopped parsley, salt, and pepper to taste. Mix well to combine the flavors.

5. Mixing with the meat:
In a large bowl, combine the rice mixture with the minced pork and chicken. Mix with your hands or a spatula until well combined. This step is essential to ensure that the stuffed grape leaves will have a uniform taste.

6. Wrapping the stuffed leaves:
Place a grape leaf on a flat surface and add a spoonful of the meat and rice mixture to each leaf. Tightly wrap the stuffed leaves, folding the edges inward to prevent the filling from leaking during cooking. Repeat this process until all the stuffed leaves are wrapped.

7. Cooking the stuffed leaves:
In a large pot, place a layer of grape leaves (to prevent the stuffed leaves from sticking to the bottom of the pot) and arrange the stuffed leaves in layers. Add hot water until the stuffed leaves are covered. Cover the pot with a lid and simmer on low heat for about 1 hour.

8. Baking in the oven:
Preheat the oven to 180 degrees Celsius. After they have simmered for the first hour, transfer the stuffed leaves to a heat-resistant dish, add the cup of borscht mixed with the 2 tablespoons of tomato paste, and cover with aluminum foil. Bake in the oven for 1 hour to allow the flavors to develop.

9. Serving:
Stuffed grape leaves are delicious served warm, alongside a spoonful of sour cream or yogurt, which will perfectly complement their taste. You can also add a slice of fresh bread to soak up the delicious sauce.

Useful tips:
- You can vary the mixture by adding other spices, such as dill or thyme, to give it a different flavor.
- If you prefer a sour taste, replace the borscht with lemon juice.
- Grape leaves can be used fresh or preserved. If using preserved leaves, make sure to rinse them well to remove excess salt.

Nutrition:
A serving of stuffed grape leaves (about 2-3 leaves) contains approximately 350-400 calories, being a good source of protein due to the meat and rice. They also provide a considerable amount of fiber from the vegetables, making them a healthy choice.

Frequently asked questions:
1. Can I use beef instead of pork and chicken?
- Absolutely! You can adapt the recipe to your preferences; beef adds an intense flavor.

2. Can I freeze the stuffed leaves?
- Yes, the stuffed leaves can be frozen. I recommend cooking them completely before freezing to preserve their flavor and texture.

3. What can I serve with the stuffed leaves?
- Besides sour cream, stuffed leaves pair well with a pickled cabbage salad or a semi-dry red wine.

In conclusion, stuffed grape leaves are not just a delicious recipe, but also a cooking experience filled with joy and tradition. So, gather your family around a table full of warmth and joy, savoring every bite of these aromatic stuffed leaves!