Printable version

Thanks to Vered Avrahami for this recipe!

Ingredients: (for 6 people)

1 kg of minced beef
1 medium sized onion, chopped
6 cloves of garlic, minced
1 small eggplant
2 carrots
1 yellow pepper
1 red pepper
2 zucchinis
2 big fresh tomatoes (or canned tomatoes)
1/2 cup of sifted flour
1/3 cup of small raisins or dried raspberries
Salt
Pepper
Thyme and Rosemarie or Oregano and Basilica or a handful of cumin
Olive oil
Grape leaves, fresh or canned - soaked in boiling water for several minutes and chilled (also for canned leaves)

Preparation
Cut all the vegetable into 1/2 cm cubes - don't make them too small otherwise you won't see them in the mixture. Fry the onion in the olive oil until it becomes transparent and then in this following order, add the garlic, carrot, Zucchini, eggplant, peppers, tomatoes, spices and fry until all the fluids are gone. Chill.
Mix the beef, sifted flour and raisins and add to the mixture.
Pad an English cake baking dish (sufficient for two baking dishes) with grape leaves so that their good side is toward the outside and the leaves spread out from the margins.
Fill the baking dish with the beef mixture, cover with leaves, and bang the dish several times against the table to remove any air bubbles.
Close the package with the leaves that spread out from the margins.
Bake for an hour or an hour and 15 minutes at 180°C.

Bon appétit!
Served to your gratification from Iris Georlette's kitchen!