You can create a healthy and delicious meal on your table with this Buckwheat Leaf Olive Oil Wrap recipe. For those who say how to make buckwheat and olive oil wrap, here is the list of ingredients and cooking tips…
Make room for high nutritional value buckwheat on your table. If you think you can only use buckwheat as a salad, you are wrong. Buckwheat is a wonderful material that you can use in place of rice and bulgur and create different flavors. One of these delicacies is the leaves stuffed with olive oil. The ingredients for the buckwheat olive oil wrap recipe are as follows: half a kilo of vine leaves, half a kilo of minced meat, 1 large onion, 1 small glass of raw buckwheat (greek), 2-3 tablespoons of olive oil, salt, pepper, cumin, half a bunch of parsley.
The secret is to put all the ingredients in order…
Add all the ingredients to the minced meat in order and mix. On the other hand, soak the leaves in hot water to loosen the salt a little. Then wrap the leaves by filling them with mortar. Place 5-6 leaves in the bottom of the pot so the wrappers don’t stick and arrange the wrappers on it. Add a cup of water and simmer until the leaves and filling are soft.
A little advice for the curious
Use extra virgin olive oil for excellent taste in olive oils.
Use fine-ribbed leaves that are not too large for olive oil dishes, and separate the large ones for stuffed meat. If you first soak ingredients like rice and bulgur in the filling in hot water, the starch will be removed and the wraps will be softer. Place the wrappers tightly in the bottom of the pan so they don’t come apart during cooking, arrange them in a single row as much as possible, and cover them with a china plate while they cook. If you place the wraps vertically instead of horizontally in the pan, you can cook them all at once.
If you put a few leaves in the bottom of the pot before you wrap them, the bottom of your wraps won’t hold.