|3 larges||Onions; coarsely grated|
|1 pounds||Minced meat|
|1 cup||Parsely; finely chopped|
|1 cup||Dill; finely chopped|
|1||Tomato, grated or diluted in|
|¼ cup||Rice (short grain)|
|Salt and pepper to taste|
|1 cup||Fresh mint; finely chopped water|
|1 tablespoon||Tomato paste cold water|
Place all ingredients in a bowl. Mix well.
NOTE: This stuffing can be used to fill vine leaves, cabbage leaves, tomatoes, zucchinis, eggplant, bell peppers asnd Swiss chard.
From Turkish Cookery by Gulseren Ramazanoglu Posted by Damita Green in Fidonet Intercook
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