Stuffed Grape Leaves

Ingredients

• 500 g yogurt
• 1 clove garlic
• 2 tbsp Sour cream
• 1 tbsp Lemon Juice
• 3 tbsp chopped parsley
• Salt
• lemons (unprocessed)
• 700 g rice
• 1 onion
• 3 cloves garlic
• 1 tbsp butter
• 3 tbsp tomato paste
• 4 tbsp chopped parsley
• Salt
• Pepper
• 400 g grape leaves (unprocessed or pickled)
• 100 ml sunflower oil

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Rinse the rice under running water, then sauté the onion and garlic in butter. Add the tomato paste and rice, then bring to a boil with just under twice the amount of lightly salted water; cover and simmer over low heat for about 20 minutes until the rice is tender.

2. 2.

   Blanch the grape leaves briefly in boiling water, then lay them flat on a work surface with the smooth side down. Trim the stems. Place 1–2 tbsp of the rice filling at each stem end, fold the sides in, and roll tightly. Pour oil into a pot and layer the rolled grape leaves on top; pour about half a liter of water over them and bring to a boil for one minute. Reduce heat and let simmer gently for about an hour.

3. 3.

   For the sauce, peel the garlic. Whisk together yogurt, sour cream, lemon juice, parsley, and garlic. Season with salt and serve alongside the stuffed grape leaves. Garnish the plates with lemon slices as desired.