Description
I did not expect this very simple recipe will be a culinary masterpiece in my family. The Eastern flavor of the toppings and "burqa" from grape leaves recipe gave it such a name. The recipe comes from a German book, best recipes for fish and seafood.
Ingredients
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Fish
2 piece
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Onion
1 piece
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Leaf vine
10 piece
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Olive oil
1 Tbsp
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Cinnamon
0.5 tsp
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Ginger
0.25 tsp
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Raisins
2 Tbsp
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Pine nuts
2 Tbsp
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Spices
Cooking
The fish (I trout) cleaned of gills and scales and blot with paper towels.
Onion cut into half rings. Heat the oil and saute the onions on slow heat for 3-5 minutes Add cinnamon and ginger and simmer for 30 seconds.
Add the raisins (without seeds) and nuts. Season with salt and pepper. Remove from the heat. Allow to cool.
Stuff the fish filling, including the head.
And wrap salted grape leaves.
Can be baked on the grill, you can roast on the grill-pan (5 minutes each side). I baked it in the oven. Grease protiven oil, put the fish and bake at 180*C for 20 minutes (grape leaves should be lightly browned, but not dry)
Amazing taste, worth a try!
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