Stuffed Vine Leaves
  • 50 fresh vine leaves
  • 1lb minced meat
  • 3oz rice (washed)-1 coffee cup
  • 1 large onion, finely chopped
  • 1 tbsp dried mint or fresh
  • 1 tbsp dried parsley or fresh
  • olive oil
  • salt and pepper
  • 1-2 freshly squeezed lemon

  1. Wash and remove the stalks from the leaves. Blanch them in boiling water for 1 minute to soften the leaves and then leave to cool. Alternatively use preserved leaves and soak in cold water for 2-3 hours and rinse well.
  2. Heat the oil in a saucepan and sauté the onions.
  3. Add the minced meat and cook over a medium heat, stirring frequently, until brown.
  4. Remove from heat and add the rice, mint, parsley, salt and pepper and lemon juice, stirring well.
  5. Place a leaf upside down (vein side up) and put 1tbsp of mixture in the centre. Fold the sides of the leaf in towards the centre and the fold over to make rectangular parcels.
  6. Put some oil in the base of the saucepan and line with unused leaves and tightly arrange the parcels in neat rows using up all the space then start a new layer.
  7. Add 3 coffee cups of cold water, Bring to the boil and immediately lower the heat and cover. Simmer for 45 minutes then turn heat off. Leave for approximately 1 hour before serving.
  8. Serve warm with some yoghourt or cold as a meze.



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