GRAPE LEAVES STUFFED WITH QUINOA AND MINCED MEAT
If your leaves are brined, remove the salt from it by washing, if they are fresh, put it in hot water and let it soften by waiting for 3-4 minutes.
Place the mince meat in a bowl and add grated tomatoes. Add washed kinoa seeds, finely chopped onion, finely chopped greens, tomato paste, salt pepper and the oil and mix the whole ingreidents well.
Place the bright side of the leaves on the plate and be sure the strings of the leaf is up. Place the mixture on the middle of leaf and wrap.
Put the stuffed leaves in a flat pot.
Add 2 cups of hot water.
Place a porcelain plate in the pot and and begin to cook for 25-30 minutes. When leaves are cooked wait for chilling them out.
This recipe is developed by the Mezza Family.
Mr.Mehmet from the Mezza family has gluten issue but yet he couldn't give up consuming ''Yaprak Sarma'' which is a traditional Turkish meal originally made with rice. So they started to try different varieties of the recipe and created a new one usign ''quinoa'' instead of rice. This is how a traditional Turkish meal turned into a ''Gluten Free'' dish.
250-300g medium fat ground beef
1 cup quinoa seed
2 grated tomatoes
3 medium size onions
½ bunch of fresh mint
½ bunch of parsley
1 tablespoon pepper paste
Half cup of olive oil or sunflower seed oil
60-70 pieces of fresh or brined grape leaves (number may vary depending on size of leaves)