Stuffed vegetables and leaf rolls
Nettle rolls come from a Black Sea tradition of making stuffed leaves without rice. Blanched nettle leaves are wrapped around a ground beef filling and simmered over low heat. The filling uses ground beef and spices only, making this a low-carb option for anyone looking for rice-free stuffed rolls.
Sort the nettles while wearing gloves. Blanch them in boiling salted water for 3 minutes, drain, and transfer to cold water; this removes the stinging hairs.
Thoroughly mix the ground beef with the onion, tomato paste, red pepper flakes, dried mint, black pepper, and salt to make a rice-free filling.
Place 1 small piece of filling on each nettle leaf and roll it tightly. Arrange the rolls in a pot, add enough hot water to cover them, and simmer over low heat for 20 minutes.
Mix the strained yogurt with the crushed garlic and drizzle it over the hot rolls to serve.
Do not pick nettles with bare hands; their stingers can sting until the leaves are blanched, so wear gloves. Pack the rolls snugly in the pot to keep them from opening as they cook. Contains dairy (in the serving sauce).
Isırgan otunu bahçemizden topladım, dikenleri geçsin diye kaynar suda birkaç dakika haşlayıp soğuk suya aldım, tarifte anlatıldığı gibi. Pirinçsiz iç harç beklediğimden çok daha doygun çıktı, kıymanın yağı sarmaları kurutmadı. Karadeniz'de büyüyen annem bile beğendi.
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