Turkish Olive Oil Stuffed Grape Leaves
Ingredients
- Pickled grape leaves (as needed)
- 2-3 ground tomatoes
- 2 onions
- 1 cup rice
- Half cup bulgur
- 1 tablespoon tomato paste
- 1 tablespoon pepper paste
- A handful of parsley
- Fresh dill if available, otherwise dried
- Plenty of olive oil
- Red pepper flakes, black pepper, cumin
- Salt, allspice, paprika, dried basil
- Pomegranate molasses
Preparation
First, grind the onion and tomato in a food processor and add the finely chopped parsley prepared by hand
Then wash the rice and bulgur and add them to the mixture
Add the pastes, spices, pomegranate molasses, and olive oil, then mix the filling well
Optionally, in the pot you will cook in, add pieces of bone-in meat and a bit of olive oil, and stir briefly on the stove if desired
Soak and drain the grape leaves, then begin wrapping the filling in them
After finishing the rolls, arrange them in the pot, add hot water, and place on the stove
Cover with a flat plate to prevent them from opening during cooking
After cooking and resting, transfer the rolls to a serving dish by inverting the pot
Tips
Ensure the grape leaves are well-drained to avoid excess water in the dish
