Stuffed Grape Leaves with Meat

300 – 350 g. pork chops

Salt

Black pepper

Ingredients for the Filling

• 350 gr. minced meat

1 tablespoon of red pepper paste

Salt

1 handful of parsley

• ½ cup of water

3-4 glasses of water

If you are using brined vine leaves, simply soak them in hot water to remove the salt. If you are using fresh vine leaves, wash them in water and blanch them.

In a mixing bowl, combine the ground meat, finely chopped onion, crushed garlic, rice, finely chopped parsley, tomato paste, salt, pepper, dried mint, and sumac. Add the water and continue kneading.

Place an appropriate amount of filling on each vine leaf, fold the edges towards the center, and roll them up to about the thickness of a finger.

Make a base of vine leaves at the bottom of the pot. Arrange the sliced ​​onions on top. Place the lamb chops in the pot. Sprinkle with salt and pepper. Arrange the stuffed grape leaves on top of the lamb chops.

Melt the butter in a saucepan. Add the sunflower oil and heat it. Add the tomato paste and sauté. Add the water to the sautéed tomato paste and stir.

Place a porcelain plate on top of the stuffed grape leaves and pour the prepared liquid mixture over them. Close the lid of the pot and cook over very low heat for approximately 25-30 minutes.