Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg of mutton,
- 2 kg of veal
- 100g of rice
- 50g of onion
- 1 egg
- 2 cloves of garlic
- 100g of butter or cooking oil
- 250ml of double cream
- Pepper
- salt
- paprika
- fine chopped parsley
- 100 grapevine leaves
- Beef stock
Directions
Boil the grapevine leaves for 20 minutes in salty water.
Drain the leaves and leave to cool.
Melt the butter in the frying pan and than fry garlic and parsley and add it to the meet, rice, egg, pepper, paprika and salt.
Mix it thoroughly and gradually add 100ml of cold water.
Fill the grapevine leaves with the mixture creating small cylindrical parcels.
Fill the dish tightly with the parcels and than add beef stock until all the parcels are covered with it.
Cook slowly for few hours.
Serve with it's own stock and double cream.
Goes well with boiled potatoes.
Category:Bosnian Recipes
Category:Bosnian Meat Dishes