Yapraki (stuffed grape leaves)

Category: Meat dishes
Kitchen: Jewish
Yapraki (stuffed grape leaves)

Ingredients

Chopped meat 400 g
Rice 1/2 cup
Grape leaves 500 g
Beans 1 cup
Salt 1 tsp
Tomato sauce 2 tbsp. l
Pepper, spices taste
Sauce:
Olive oil 2 tsp
Tomato sauce 1/4 cup
Water 2-3 cups
Lemon juice

Cooking method

  • Boil the beans in advance, you can until half cooked. Boil rice, mix it with minced meat, salt, spices, tomato sauce. On each grape leaf, laid with the veins up, put a full teaspoon of minced meat and, either roll the leaf like a cigar, or fold it into an envelope. Put the beans and yapraki in a baking dish in layers, starting and ending with the beans. Yapraki should be tight! Pour the sauce over everything so that it covers all the ingredients. You can put a few grape leaves on top. Close with a roll or lid and bake at 180C for about 2 hours or until tender, add lemon juice at the end. They say that yapraki are tastier the next day, after warming up ... I don’t know ... I haven’t tried it ... they don’t live up to the next day with us

Time for preparing:

3 hours

Note

* The history of the Sephardi, i.e., Jews who lived in the Middle East, is not as well known to most people as the history of the Ashkenazi Jews who lived in Europe. Sephardi cuisine is more like Middle Eastern cuisine.
During the Spanish Inquisition in 1492, when Jews were obliged to either convert to Christianity or leave Spain, many Jews fled to different parts of Europe. The Turks of the Ottoman Empire welcomed the Jews who came to the empire, because they were educated people. Sultan Mehmet II said in those years: "They say that the king of Spain is a wise man. I claim that he is a fool if he drove out the Jews. The Jews were teachers, doctors, poets, bankers and moved the Spanish economy forward." The Sultan sent his ships to pick up the Jews and transport them to Turkey. After settling in the Ottoman Empire, the Sephardi Jews retained their old Spanish language, Ladino. Under the rule of Turks, Greeks and Italians, the Sephardi Jews were able to combine the local cuisine with the traditions of Spanish cuisine into a single whole and preserve them to this day.

Since I am actively testing Brandyusha's new cartoon, I did all the steps, except for boiling beans, in it. First, I boiled rice on the Krupa-standard program, then, after the minced meat for the filling was ready and the yaprashki were formed (I made envelopes), I laid everything in layers in a cartoon saucepan, filled it with sauce and set it for 2 hours on "Stewing".

Yapraki (stuffed grape leaves)

Dr. Lena
Well, actually! Look what doctors eat in Moscow! Mash, where are the leaves of the grape narwhal?
SchuMakher
Toka leaves and eat like caterpillars Leaves I either buy at the market, where salinity or in Auchan
Gasha
Mash, no, well, delicious, of course !!! I'll try it right now, and then I'll get lost, as it should be !!!

What I want to say ... The Sultan apparently all the same drove the Jews for the cause, and not just like that ... I, of course, I understand that this is a sacrilege on my part, but when I jumped, I never once did not know a Jew I was not, then I am forgiven ... Well, dolma is it, current with beans ... Maybe, of course, they have done something else ...
SchuMakher
Gan, it was not the sultan who drove, but the king.
I can remove ....
Gasha
What? Let it be worth it !!! Well I just potryndet, and it's so delicious, really, really!
Rita
Quote: ShuMakher

Gan, it was not the sultan who drove, but the king.
Looks like it was very puffy ...
nut
Gashul, and it was too weak to visit for .. or under ..., so the tady would have cut the difference
Gasha
Yeah, already weak ... nihto will not bite ... if only earlier !!!
celfh
Quote: Gasha

Well, dolma is this, current with beans ...
Gash, worse than that, in Montenegro, yapraki finally can be in the manner of our native hohlyatsky cabbage rolls, instead of white cabbage, minced meat is wrapped in rashtan, this is such a cabbage, burdocks resemble
ira.z
but the leaves of grapes should be salted or pickled ... or you can use raw green straight from the plant
tell me who tried it with raw or not raw ... I have a garden ... all sorts of thoughts ... leave the goose or eat yourself
SchuMakher
ira.z can be such and such. At one time I was given leaves prepared in this manner: in dry weather they are collected and folded tightly, tightly stuffed into a plastic bottle, they are stored in the underground for a very long time. I made with them, very tasty. Try to prepare them in this way, at least one bottle, it will suddenly work out. I like it more with fresh leaves, it will have such a pleasant sour taste

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers