Cherry Leaf Wrapping Materials
400 gr. vine leaves
Ingredients for Rice
½ cup of olive oil
2 tablespoons of pine nuts
2 cups of rice
½ teaspoon of cinnamon
½ teaspoon of new spring
1 teaspoon of dried mint
1 glass of water
1 glass of cherries juice
1 tablespoon of currants
1 tablespoon of pomegranate syrup
1 tablespoon of granulated sugar
400 gr. cherry
1 glass of cherry juice – to cook the wraps
If you are using vine leaves in brine, just soak them in hot water and remove the salt.
If you are using fresh vine leaves, wash them in water and boil them.
For the rice;
Wash and drain the rice until the starch comes out.
Put a large saucepan on the stove, take the olive oil in it and heat it up.
Add the pine nuts to the pot and lightly fry until golden brown, add the onion and continue frying.
When the onions are soft, add the washed rice, continue frying until translucent.
Add salt, pepper, cinnamon, allspice and dried mint and mix.
Rice Add 1 glass of cherry juice, 1 glass of water, 1 tablespoon of pomegranate syrup, 1 tablespoon of granulated sugar and currants, mix for a turn.
Remove the rice from the stove 5 minutes after the water boils and let it cool.
To wrap it;
Make a base of vine leaves at the bottom of the pot.
Put an appropriate amount of mortar and one cherry on the vine leaves, fold the edges in the middle and wrap them in the thickness of a finger.
Arrange the wraps you prepared on the vine leaves.
Sprinkle the remaining cherries between them.
1 – 1, Add 5 glasses of water, cherry juice and 4-5 tablespoons of olive oil.
Put a porcelain plate on them and close the lid of the pot.
Cook on very low heat for about 35-40 minutes.
Wait for it to come to room temperature in its own pot.
Serve warm or cold.