COOKING RECIPE PRESENTATION

1 HOUR 25 MINUTES

ZEYTİNYAĞLI YAPRAK SARMA

For internal mortar:

Ingredients

• 300 gram vine leaf

• 1 piece lemon

• 4 tablespoon olive oil

• 1 water glass hot water

• 1/2 water glass olive oil

• 3 medium size onion

• 1.5 water glass rice
• 1 water glass hot water

• 1 tablespoon pinenuts

• 1 tablespoon currants

• 1 tea spoon salt

• 1 tea spoon black pepper

• 1 tea spoon Mint

• 1 tea spoon allspice

• 1/2 tea spoon cinnamon

Open the pickled vine leaves on the counter with the veins on top. The middle part of each leaf; Prepare and distribute one teaspoon each of the inner mortar you have warmed.

Add about 1 glass of hot water and cook the stuffing on low heat for 5 minutes, then remove it from the stove.

Then, respectively; Add 1 tablespoon of currants, 1 teaspoon each of salt, black pepper, allspice and cinnamon and mix.

Roast 1.5 cups of rice, which you have soaked in warm water for 5 minutes and drained, together with the onions, until the rice acquires a transparent appearance.

To prepare the inner mortar of the wrap; Heat half a glass of olive oil in a wide-bottomed saucepan. Fry 3 grated onions until lightly coloured. Then add 1.5 tablespoons of pine nuts on it and continue frying.

PREPARATION OF

According to desire; serve warm or cold

In order for them not to open during cooking; Cover them with a flat serving plate. After adding 1.5 cups of hot water and 2 tablespoons of olive oil to the pot, cook the wraps on low heat for about 35 minutes.

Arrange the wraps you have prepared in a row, side by side. After slicing the lemon into circles, place it on the wraps.

Take the edges in and move from the wide part to the tip. Wrap all the leaves tightly. Cover the bottom of the wrap pot with a few vine leaves.

PREPARATION OF

PREPARED BY EGE AYDOĞAN ÇİĞLİ SCİENCE HİGH SCHOOL

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