1 1/2 tas. Onions: finely chopped 1 tas. Tas. As. shallots: finely chopped – salt, z, pepper
Blanch (scald) leaves with hot water, drain and cool. Mix well all ingredients (except juice of one lemon). Place in small portions on the vine leaves, which you roll up in oblong give. Put some vine leaves on the bottom of the pot and put the stuffed vine leaves in a circle in layers close to each other in the cooking pot. Place an inverted heavy plate on top of the stuffed vine leaves so that they are compressed and do not rise during cooking. Then add the juice of one lemon and enough water to cover the dish. Make on low flame until the water is absorbed. They are ready when the long grain rice is cooked until soft. Cool and bring to the table in a shallow baking dish, placed side by side.
Preparation 50 min.
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