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Vine leaves stuffed with seafood with creamy dill sauce

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Vine leaves stuffed with seafood with creamy dill sauce


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Ingredients:

 60 g small shrimp

 60 grams of mussels

 60 grams of white rice

 60 grams of lobster meat

 200g grape leaves

 25 grams of coriander

 100 ml olive oil

 20 ml lemon juice

 40g onion (chopped)

The sauce

 10g of garlic

 50 ml of cream

 10 ml of lemon juice

 20 gm fresh dill (chopped)

 40 gm of butter

How to prepare:


Put shrimp in a bowl and mix well with mussels, crab, lemon juice, onion, coriander, olive oil, rice and salt

We remove the stems of the grape leaves

Put a little of the mixture in each grape leaf and roll it into a finger shape

Put a large pot on the stove, then place a layer on the bottom of the pot of grape leaves, potato slices, tomatoes, lemons and onions

Stuffed vine leaves are stacked in a bowl, side by side in an orderly fashion

Then a layer of potato slices, tomatoes, lemon and onions are placed

Add to the bowl a little lemon juice, pomegranate molasses, olive oil and a few drops of chicken broth

An upside down plate is placed over the grape leaves, then covered with aluminum foil, then the lid of the pot

 Leave the pot on the stove for 20 minutes and turn the grape leaves directly as it is in a plate and it is ready to serve

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