• 200 g minced pork
  • 200 g minced beef
  • young vine leaves
  • 1 tablespoon rice
  • 2 chopped onions
  • 200 ml oil
  • 1 tablespoon tomato paste
  • 1 teaspoon flour
  • 1 cup fresh chopped dill
  • 1 cup fresh chopped parsley
  • salt
  • pepper


Choose medium-sized vine leaves, not large ones, as they are too old and hard to cook. Cut off the stalks of the leaves, which are then soakedshortly in salted boiling water. Blend meat with 1/2 of the chopped onion, rice, 1/2 of the dill and parsley, salt and pepper to taste. Place some of the meat mix on each vine leaf, close the leaves into rolls and place them in a pan. Cook the remaining onion in some hot oil, add the tomato paste, the flour mixed with a little cold water, and pour the resulting sauce over the meat rolls.
Add water to cover the rolls and cook in oven at medium heat for one hour, until sauce is reduced and thickened. Sprinkle with the remaining dill and parsley.
Serve hot.
Tip: excellent served with sour cream or yogurt. Dill is a must.


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