Zeytinyağlı Yaprak Sarmasını Bu Tarifle Yapın❗ İç Harcının Hazırlanması – Pişirilmesi Püf Noktaları.

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Hi friends. Today we’re making delicious stuffed vine leaves with olive oil. I chilled them in a glass jar with a lid in the fridge , and now they’re just the right consistency. May God bless you all. My leaves weren’t very large, but I stuffed them anyway. They turned out great. They’re truly legendary. Before we start the video, don’t forget to like, comment , and follow. They’re also very easy to make. Let’s get started, friends. I have half a kilo of pickled vine leaves. I’m going to rinse them four times like this. Look at the leaves when I take them out. Because they’re salty, this salt needs to be removed. Look, the water is bright yellow. Now I’m putting them back in. I’ll soak them in water for a bit, friends. I want the salt to be thoroughly removed. Because pickled vine leaves, as you know, are salty. To remove the salt, place them in a deep bowl like this four times. After they’ve cooled, drain the water. Let the salt drain thoroughly. If you boil vine leaves normally, I already gave the recipe for boiling and preparing the flour in my previous olive oil stuffed vine leaves recipe. I wanted to briefly demonstrate this washing process for those who don’t know. If any of you are wondering how to wash the leaves, I’m going to wash them thoroughly four times and separate them. Friends, I drained my leaves. Now, I’m separating my leaves a little and arranging them in my pot. Like this. Now, friends, I didn’t separate my leaves individually, but I did open them whole. I put them in my pot like this and arranged them. Now, in the name of Allah, the Most Gracious, the Most Merciful. I’m going to pour boiling water over them. I’m going to let them boil for about 4 minutes . This will make it easier for you to wrap them and they will soften. Boiling for 4 minutes should be enough, friends. You can also time it. So, 3-4 minutes is enough. Yes, I added the boiling water. I’m going to let my leaves boil for about 4 minutes. This will soften the leaves. It will also make wrapping them much easier. I’m also preparing my filling, friends. I’m washing 2 cups of rice to remove the starch . This was my 4th wash. If anyone doesn’t know this or is new to cooking, I’m showing it here to show them. Now, friends, I’m grating two onions. Now, friends, I’m grating three tomatoes for the filling. The tomatoes are very large and add a very nice flavor. Friends, I’m starting to prepare the filling. I’ve heated my pot a little. I’m adding one cup of olive oil. After the oil has heated a little, I grate two onions and four cloves of garlic . I’m adding them to the mixture. Now, we’re going to sauté these until the onions turn pink. If you follow the video step by step without stopping, friends, I mean, you can pause if necessary, but if you follow the video step by step, you’ll have a really delicious, easy, and easy way to make stuffed vine leaves with olive oil at home. It’s one of the most delicious foods in the summer . It’s always in our refrigerators. Now, my onions are a little pink. Now I’m adding the rice to the filling. Now we’re going to sauté this well. We’ll wait for the rice to roast a little. Friends, I’ve sautéed the rice well. Now I’m adding three grated tomatoes . I’m sautéing them a bit. I really like tomatoes. Friends, I really like them in stuffed grape leaves with olive oil. That’s why I added three. You can add more or less depending on your taste . It’s entirely up to you. Now, after sautéing these a bit, I’m adding the currants. I added about a packet. Of course, as I said, you can add less . You can also add pistachios beforehand. So, you can add the pistachios first, roast the pistachios first, and then start. But the currants are really delicious. That’s why I’m adding a packet. Now I’m adding the spices, friends. I’m adding cumin, red pepper flakes, salt, and black pepper. I’ll include the measurements in the description. But let me tell you again: I added 1.5 teaspoons of salt. I added 1.5 teaspoons of cumin. 1.5 teaspoons of black pepper. 1.5 teaspoons of black pepper. I added red pepper flakes. Now I’m adding 4 teaspoons of mint. So I’m adding 2 teaspoons of mint. I’m also adding 5 teaspoons of sugar. Of course, you’ll need to check the sugar measurement again. After you finish the ingredients, you can also check the flavor in the filling according to your taste. I’ll write the spice measurements for this one. You can read them in the description. I’m also adding the juice of half a lemon. I’m mixing the filling well, friends. It looks really good. This is a recipe we’ve made many times before . It’s incredibly delicious every summer. Now, friends, I’ve added a glass of hot water. I’m also turning the heat down really low. Now, friends, I’ve turned the heat down really low. I’m going to cover the pot over low heat. We’ll wait for it to cook. Because I don’t want the rice to be too hard. I want it to soften completely. I’ve covered the pot . We’ll wait for it to absorb the water over low heat. We’ve added it. Friends, as an example, I’m going to wrap 2 leaves. After putting them in the filling, I fold them like this. This leaf, for example, is quite small. Despite that, this is one of them. If you can find a larger leaf, it would be much better. I fold the other one over on both sides. And like this. I did that too, friends. You can make it very easily and practically . Now, as you can see, I spread my leaves wide. I also removed the stems. As you can see, I added about a teaspoon of filling. Then I roll them up both ways. One of them is like this. You can fold both sides like this . Look, after folding, bring the bottom part all the way forward and roll it up like this, pressing lightly but not too hard . As you can see, it looks really good. You can also do it like this. Fold one leaf like this, fold the other like this, and very lightly, without letting go, fold the sides inward like a cigar roll, as much as you can. Look, I’m folding the sides in again so they don’t bulge inward. This is very easy. Men can make these stuffed leaves at home, too. Our students can do it too. Even beginners can do it. As you can see, I decided to have two examples. I ‘ll finish the rest now. We wrapped the vine leaves. Now we’re ready to cook them. It’s a very small amount. I added less than half a teaspoon of salt. I’m also arranging my lemon slices on top. I’m also going to add a little olive oil . I’m drizzling the olive oil over the top. Half a teacup of it would be enough. I also have hot water. I’m adding enough hot water to just cover the top of the vine leaves, just enough to slightly cover them. After adding the hot water, gently shake the pot to get the water in between them . Yes, I added enough to just cover the top. You can either put a lid on the pot, or like I did, you can place a large plate on top. I’m also covering the pot. I’m also covering the pot. I’m cooking over low heat until the rice is tender, checking with a fork to ensure it’s cooked through. Our olive oil stuffed vine leaves are ready. After cooking yesterday, I immediately removed them from the stove to a separate burner. After they cooled a bit, I placed them in a covered baking dish. I put them in the refrigerator and let them rest. I took them out of the pot . Because if there’s a little water left in the pots, uh, to prevent it from getting bad. Well, definitely put a leaf under it while cooking. By the way, I didn’t mention that because definitely put a leaf under it while cooking, just in case. Thank God, ours cooked beautifully again. Let’s taste it. Bismillahirrahmanirrahim. It’s wonderful. It’s delicious, friends. Perfect. It’s really good. Well done. I really liked it. I think it gains more flavor when it cools . Don’t forget to like the video, write a comment, and follow me above. See you every day at 12 with new recipes. Bon appetit. Yeah.