Chia Seed Leaf Wrap

Ingredients for Chia Seed Leaf Wrap Recipe

  • 60 vine leaves
  • lamb bone
  • 1 onion
  • 500 ml ketogenic vegetable juice
  • 2 tablespoons of olive oil

For internal mortar

  • 600 g mixed ground beef and lamb
  • 1 onion
  • 2 cloves of garlic
  • 100 g of chia seeds
  • 1 tomato
  • 2 spring onions (white part only)
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried mint
  • 1 teaspoon of sumac
  • 1 teaspoon of salt
  • Freshly ground black pepper

for the sauce

  • 2 Tomatoes (Sealed)
  • 2 spring onions
  • 1 teaspoon of dried mint
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter

For the above

  • 200 g strained yogurt

How to Make Chia Seed Leaf Wrap?

  • Leave the leaves to soak in warm water for 30-40 minutes, depending on their hardness.
  • For the stuffing, cut the onions into thin slices and the spring onions into thin slices. Grate the garlic and cut the peeled tomato into cubes. Add chia seeds, olive oil and spices along with these ingredients to the ground meat you bought in a deep mixing bowl and knead.
  • After separating a few pieces of leaves for later use, wrap the wraps in the size you want.
  • In the bottom of a large saucepan, put the sliced ‚Äč‚Äčonion, lamb bone and cover it with empty leaves.
  • Arrange the prepared rolls in two layers in a round shape in the pan and add the butter and olive oil on top, then add the vegetable juice to cover the rolls.
  • Don’t forget to place a small plate on top of the wraps by covering them with empty leaves. Cook the wraps on high until the water boils, then on low heat for 35-40 minutes.
  • Divide the tomato cores you set aside for the sauce into quarters and cut them into small cubes, and cut the spring onions into large slices.
  • Heat the olive oil in a small pan and add the tomatoes and saute for 1-2 minutes. Then add the butter and melt it.
  • Add the dried mint and mix. Add the fresh onions before removing from the stove.
  • Take the leaf wraps on a plate and serve by adding the sauce first and strained yogurt on the top, respectively.

The duration of soaking the vine leaves in warm water depends entirely on the salt and hardness of the leaf. For control, you can break a small piece of the leaf and taste it to understand its salt and hardness.

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