- 0.5kg rabbit;
- 200g rice “Barakat”;
- 2 large tomatoes;
- 1 bell pepper;
- 2 bulbs;
- 4 garlic cloves;
- 1 carrot;
- grape leaves;
- vegetable oil.
First prepare the filling. Rinse the rabbit well under running water and gently discuss using wipes or waffle towels. Then separate the meat from the bones and cut very finely.
From the bones, boil broth. Pour them with cold water and put them on a medium heat. Wait for the water to start boiling, remove the foam.
Then reduce the heat, add a small bulb to the broth, one garlic clove, bay leaf, salt, a little zira and a few peas of black pepper. Cover with a lid and cook the broth with about half an hour.
Boil the rice and mix it with the meat. Add here the same finely chopped garlic cloves and spices. Black ground pepper, curry, turmeric can be used. Once again, mix everything well.
Now make the sauce. Cut tomatoes in small slices, bell peppers and onions – rings. Cut carrots with straws, finely chop garlic.
Heat vegetable oil in a pan. Then roast vegetables on it. First, passionate the onion until slightly golden. Then add carrots, bell peppers, tomatoes and garlic.
Stick and add your favorite spices. Pour the vegetables with a small amount of broth, cover with a lid and leave over a low heat for 10-15 minutes.
Meanwhile, scalp the grape leaves with boiling water and wrap in them the filling of meat and rice. Try to make dense converts so that the pigeons do not deploy during the cooking process.
Place the sauce in a saucepan in which the pigeons will be stewed. In it, lower the pigeons and pour all the remaining broth so that it barely covers the grape converts.
Cover with a lid and simmer over low heat for 40-45 minutes. Serve the dish on the table hot, sprinkling with chopped greens.