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U današnje vreme su zastupljene u svakom restoranu na meniu pod glavnim specijalitetom. Ako se vratimo malo u prošlost to je bilo zastupljeno skoro u svakom domaćinstvu. Svaka kuća je imala bar jedan čokot ili gidžu negde u dvorištu. Domaćice su koristile grožđe za slatko a listove vinove loze za sarmice. Prelepe pomalo zaboravljene sarmice u listovima vinove loze.
Topla preporuka vaše Aurore...💖💖
POTREBNE NAMIRNICE:
• 1 veći praziluk ili jedna glavica crnog luka
• 450 g mlevene junetine
• Začiniti po želji, biber,so ,začin
• Dodati malo svežeg peršuna
• Ja nisam koristila pirinač , možete dodati po želji
• Mladi listovi vinove loze
• 250 ml soka od paradajza za prelivanje
Peći u rerni otprilike sat vremena na 200°C ( 390°F)
In this days, they are represented in every restaurant on the menu under the main specialty. If we go back a little in the past, it was present in almost every household. Every house had at least one vines somewhere in the yard. The housewives used grapes for sweets and vine leaves for meat rolls. Beautiful and a bit forgotten grape leaf meat rolls.
A warm recommendation from your Aurora...💖💖
INGREDIENTS:
• 1 large leek or 1 onion
• 450 g of ground beef
• Season as desired, pepper, salt, spices
• Add some fresh parsley
• I did not use rice, you can add it if you wish
• grape leaves
• 250 ml of tomato juice for pouring
Bake in the oven for about an hour at 200°C (390°F).