Cherry Leaf Wrap
500 g vine leaves
2 cups of rice
2 tablespoons of currants
1.5 cups pitted cherries
5 medium sized onions
1 clove of garlic
1 glass of cherry juice
1 teaspoon of olive oil
1 glass of hot water
2 tablespoons of pomegranate molasses
1 teaspoon salt
1 teaspoon of sugar
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon of black pepper
1/4 bunch fresh mint
1/4 bunch parsley
1 teaspoon of wheat starch
Boil the vine leaves on low heat and strain the water. Chop the onions and put them in the pot. Put half of the olive oil on it and sauté until it turns pink.
Then grate a clove of garlic and mix it. We add our rice and continue to fry. Then we add currants, cinnamon, allspice, salt, pepper and continue to fry.
Lastly, we add half of our cherry, half of our cherry juice, and our pomegranate hand and give the juice. We cook for 8-10 minutes. After cooking, we let it brew.
Our stuffing is brewed, we chop our mint, parsley and dill and mix it with our resting stuffing. We open our leaves on our counter and wrap them in equal size and thickness.
Arrange in a single row in the pot. We repeat this process until we run out. Add lemon slices and cherries and cook on low heat for 30 minutes.
We add the remaining cherry juice, cherries and a teaspoon of starch in a separate sauce pan and get a sauce.
We pass our sauce through a blender and strain it to get a smooth consistency. We arrange our warm or cold wraps on a plate and serve them with our cherry sauce. Bon appetit ????
Recipe Tip and Cooking Suggestion:
If you are using pickled leaves, you should soak them 1 day in advance. You should wrap the veined parts of the leaves to the inside. If you lay leaves at the bottom of your pot, you will prevent them from sticking.