Dulme bergemou
- vine leave roulades

INGREDIENTS

SERVES

4

METHOD

1 onion
1 dl of cooking oil
400 g of minced meat
1/2 teaspoon of salt
1 dl of chopped coriander
2 dl of chopped parsley
2 lemons
200 g of boiled rice
1 dl of raisins
2 spoonfuls of chopped walnut kernels
3 spoonfuls of sugar
1 teaspoon of cinnamon
500 g of vine leaves
2 dl of water

1 Chop the onion and fry it in 1/2 dl of oil. Add the minced meat and salt
and fry the minced meat thoroughly. Mix the chopped parsley and coriander
with the minced meat, and add the juice of a lemon. Continue to fry.
2 Add the boiled rice, raisins, walnut kernels, 2 spoonfuls of sugar and the cinnamon,
and stir well. Remove the frying pan from the hotplate.
3 Remove he stalks from the vine leaves, rinse, and transfer them to a saucepan.
Add water until the leaves are covered, and boil for 2 minutes. Strain the leaves and let them cool.
4 Lay two leaves across each other on a plate. Transfer a large spoonful of the minced meat mixture onto the
middle of the top leaf. Fold the leaves towards each other, so that you make a small parcel of meat inside
the folded leaves. Place the roulades in a saucepan. You may place one layer on top of the bottom layer.
Place a flat plate on top of the roulades in the saucepan. Add 2 dl of water and simmer for 30 minutes.
Add the juice of a lemon and 1 teaspoon of sugar to the saucepan and simmer for a further 30 minutes.
5 When all the water has evaporated, the roulades are ready.
Transfer them one by one onto a platter with a spoon. Serve as a starter.

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