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Stuffed vine leaves

Recipe by
Total Time:
30 mins
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Arab Recipe
Technique: Assemble Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Healthy Soya Seekh Kebab, Best Hareesa Rashmi, Easy Thod Man Pla ( Fish Cake)

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4

Ingredients

  • 500 gms. vine leaves
  • 12 oz. round Rice
  • 1 glass of Olive oil
  • 8 Onions (medium size), chopped very fine
  • 1 tbsp. pinenuts, chopped
  • 2 tbsp. black Currants
  • 2 tbsp. of chopped dill
  • 2 tbsp. of chopped Parsley
  • 1 tsp. dried Mint (rubbed into powder)
  • 1 tsp. salt
  • 1 tsp. Cinnamon
  • 1 tsp. pepper
  • 1 tsp. Sugar
  • Juice of 1 Lemon

How to Make

  • Blanch fresh vine leaves in boiling water (a few at time) and leave them in for 3 mins. After the blanching, remove them to a bowl of cold water. Next, place them on a cloth to dry.
  • Fry the finely cut onions in oil, together with the pinenuts, until they get a slightly golden colour. Add rice and continue frying for 1 minute, then add 2 glasses of water and cook until the water has evaporated. Remove from heat. Cover and leave to rest for 15 mins.
  • Mix the rest of the ingredients together i.e. parsley, dill, cinnamon, pepper, salt, sugar, black currants, olive oil and dried mint.
  • Stuff and roll the leaves (shiny side down) and arrange in rows very close to each other.
  • Top with 2 glasses of water and one tbsp. olive oil and cook until water dries.
  • Arrange on a dish with sliced lemon.