How to Make
For Stuffed Leaf with Roasted Meat, we prepare a stuffing with meat. We mix our tiny diced meat with 40 grams of sumac, 30 grams of salt, 28 grams of crushed red pepper, 75 grams of bell pepper paste, 35 grams of garlic, 20 grams of black pepper, 60 grams of finely chopped parsley, and 150 grams of olive oil. We wrap our Tokat grape leaves with this prepared mixture. On the side, we sauté our meats in a pan with 5 spoons of olive oil to sear them. At the bottom of our clay pot, we arrange lamb rib bones, then add our prepared stuffed leaves on top. We dilute 2 spoons of tomato paste with a little water and pour it over our clay pot. We cover it with a plate, bring it to a boil on the stove, then transfer it to the oven. We bake for about an hour. When serving, we place yogurt on our plate, then the meats, followed by the stuffed leaves, and finally, we serve it topped with the blended tomato sauce.
For Stuffed Leaf with Roasted Meat, we prepare a stuffing with meat. We mix our tiny diced meat with 40 grams of sumac, 30 grams of salt, 28 grams of crushed red pepper, 75 grams of bell pepper paste, 35 grams of garlic, 20 grams of black pepper, 60 grams of finely chopped parsley, and 150 grams of olive oil. We wrap our Tokat grape leaves with this prepared mixture. On the side, we sauté our meats in a pan with 5 spoons of olive oil to sear them. At the bottom of our clay pot, we arrange lamb rib bones, then add our prepared stuffed leaves on top. We dilute 2 spoons of tomato paste with a little water and pour it over our clay pot. We cover it with a plate, bring it to a boil on the stove, then transfer it to the oven. We bake for about an hour. When serving, we place yogurt on our plate, then the meats, followed by the stuffed leaves, and finally, we serve it topped with the blended tomato sauce.
