Stuffed Leaves with Chia Seeds


  • 60 vine leaves
  • lamb bone
  • 1 onion
  • 500 ml ketogenic vegetable broth
  • 2 tablespoons of olive oil

For stuffing

  • 600 g mixed beef-lamb meat
  • 1 onion
  • 2 cloves of garlic
  • 100 g chia seeds
  • 1 tomato
  • 2 spring onions (Only the white part)
  • 1 tablespoon olive oil
  • 1 teaspoon dried mint
  • 1 teaspoon sumac
  • 1 teaspoon of salt
  • Freshly ground black pepper

For the sauce

  • 2 tomatoes (cored)
  • 2 spring onions
  • 1 teaspoon dried mint
  • 1 tablespoon olive oil
  • 1 tablespoon butter

For the top

  • 200 g strained yogurt


Leave the leaves to soak in warm water for 30-40 minutes, depending on its hardness.

For the stuffing, cut the onions into thin slices and the spring onions into thin slices. Grate the garlic and cut the peeled tomatoes into cubes. Add these ingredients, chia seeds, olive oil and spices to the minced meat in a deep mixing bowl and knead it.

After reserving a few pieces of leaves for later use, wrap them in the size you want.

Place the onion cut into slices and the lamb bone on the bottom of a large pot and cover it with empty leaves.

Arrange the stuffed wraps in the pot in two layers in a circular shape, add butter and olive oil, then add the vegetable broth to cover the stuffed wraps.

Don't forget to cover it with empty leaves and place a small plate on top of the stuffed grape leaves. Cook the stuffed wraps on high heat until the water boils, then on low heat for 35-40 minutes.

Cut the tomatoes you reserved for the sauce into quarters and cut them into small cubes, and cut the spring onions into wide slices.

Heat the olive oil in a small pan, add the tomatoes and sauté for 1-2 minutes. Then add the butter and melt it.

Add the dried mint and mix. Add the spring onions before removing from the oven.

Place the stuffed grape leaves on a plate and serve by adding the sauce first and the strained yoghurt on top.

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