Stuffed vegetables and leaf rolls
These light stuffed grape leaves from Georgia's wine-growing regions are filled with rice, fresh mint and lemon zest, then briefly simmered. The filling consists simply of rice and herbs.
Mix the rice, chopped mint, lemon zest, olive oil and salt in a bowl.
Place a 5 ml measure of filling in the center of each grape leaf, fold in the sides and roll up tightly.
Pack the rolls tightly into a wide pot and add the water. Cover and simmer over low heat for 20 minutes.
Important: rinse the grape leaves in salted water for a few seconds before filling them, or the rolls will be too salty.
Asma yapraklarını durulamayı atladım, tarifte söylenen adımı tamamen unutmuşum, sarmalar oldukça tuzlu çıktı ve yemesi bu yüzden hayli zorlaştı, çocuklarım da bu tuzlu tadı hiç beğenmedi maalesef.
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