كفتة بورق العنب

Boil the grape leaves for about 8 minutes before stuffing to make them tender.

Slice the tomatoes into thin slices.

Mix the minced meat with chopped onion, parsley, salt, and black pepper thoroughly.

Lay two grape leaves flat on a plate.

Place a slice of tomato on the grape leaves.

Add a portion of the meat mixture on top of the tomato and grape leaves.

Fold the grape leaves tightly around the meat and tomato to make a compact bundle.

Gently place the bundles in a baking tray.

Prepare the sauce by mixing water with tomato paste, salt, and black pepper.

Pour the sauce over the grape leaf bundles, taking care not to add too much so they don’t become watery.

Cover the tray and bake in the oven at 200°C (392°F) on the lower rack for 30 minutes.

After 30 minutes, uncover the tray, place tomato slices on top of the bundles, and let them roast for an additional 35 minutes.

Serve the grape leaves with kofta hot alongside yogurt.

Tips: You can add onion slices in rings under the bundles for extra flavor. Avoid adding too much sauce to prevent the dish from becoming watery. Mixing veal with local lamb makes the kofta more tender and flavorful.