Red Lentil Leaf Wrap


  • 500 g vine leaves

For stuffing

  • 2 onions
  • 3 tablespoons of olive oil
  • 1 cup of red lentils
  • 1 teaspoon of baldo rice
  • 1 cup of bulgur
  • 1 tablespoon of tomato paste
  • 1 tablespoon of chili paste
  • Salt
  • Black pepper
  • Red pepper
  • Mint
  • Cumin
  • Allspice
  • 1 teaspoon of water

For the top

  • Yogurt
  • Butter
  • Red pepper


Saute the chopped onion in olive oil until golden brown. Add the tomato paste and fry until the smell goes away, add red lentils, baldo rice and bulgur and fry for 3-4 minutes. Season with salt and spices, add 2.5 cups of hot water, cook on low heat for 15 minutes and remove from the stove. Soak the vine leaves in hot water for 3-4 minutes. Put a teaspoon of the cooled stuffing on the vine leaves, wrap it as an amulet and place it in a wide pan. Drizzle olive oil over them, add water and cook on low heat until the leaves are completely soft. For the topping, melt the butter in a saucepan. Add the red pepper flakes and remove from the heat. Serve warm by garnishing the wraps with yogurt and pepper oil.

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