I had a jar in my fridge of grape leaves for a few weeks already that I purchased dreaming I would make those stuffed grape leaves I always see on cooking websites. But then I was afraid to try because I thought only very experienced people who have been cooking for at least 30 years can make those. But this morning as I was making my coffee and reached out to the milk, the grape leaves were there waiting for me. I quickly imagined making this delicious meat mixture and roll those leaves.
I recommend blanching the leaves before using it: in a large pot of boiling water, immerse the leaves for 2 minutes and then rinse them under cold water. It took me a little bit of time to find out exactly the technique to roll them and once I was happy with my results I decided I needed to share it on my blog. This will no longer be a recipe I only see on cooking website!
1 pound of ground beef
1/4 cup of mint leaves
1//4 cup of fresh parsley
2 garlic cloves
2 tbsp of olive oil
1/2 cup and 2 tbsp of tomato sauce
1/2 cup of chicken stock
In a food processor, grind the onion, garlic, mint and parsley. Incorporate to the ground meat with the tomato sauce and add the spices. Mix very well and let it sit in the fridge for 30minutes. Heat up olive oil in a large skillet and cook the meat for about 10min. Lay flat one leaf. If it’s too small, use an other one to overlap. Put the mixture on one side and roll the leaves, fold both sides of the leaves toward the center and roll until completely close. Place them in a large pan with the seam down. Mix the chicken stock with 1/2 cup of tomato sauce. Pour over the grape leaves and bake at 375 for 40 minutes uncovered.