Stuffed Grape Leaves in Olive Oil

INGREDIENTS:

For the filling:

4 medium onions
20 gr pine nuts
20 grams of currants
4 gr pepper
5 gr Yenibahar (cloves / allspice pepper)
10 gr dried mint
20 grams of sugar
10 grams of salt and cinnamon powder

For grape rolls:
500 gr medium sized grape leaves
1/2 medium onion
1/2 piece of lemon
100 ml of olive oil
2 grl salt
2 grams of granulated sugar
4 sprigs of parsley
200 ml of hot water

To prepare the filling, first soak rice in warm water for 5 minutes, then wash in cold water and strain. Cut medium-size onions in two halves and cut into thin slices. Heat vegetable oil, roast the pine nuts golden yellow, then add the onion slices and stir fry until golden. Add filtered rice and roast the mixture over low heat about 10 minutes. Add cinnamon, yenibahar, pepper, salt, dried mint, sugar and currants and stir the ingredients. Pour the water and cook the filling on a low heat for 15 minutes. Fill the grape leaves with the prepared mixture and roll these tightly and thin, with the edges being well closed. Divide 1/2 chopped onion and parsley into a pot’s bottom and put the stuffed leaves on it. Cover the dish with some grape leaves, put the lemon slices over it and sprinkle sugar and salt. Add olive oil and fill up with enough water to cover the ingredients. Place a small plate on the top layer of leaf rolls and cook over medium heat. After it boils, switch the cooker to low heat and cook the grape leaves for 40 minutes. After cooling down, serve the dish.