Filled Vine Leaves
Ingredients
- Ingredients
- 500 grams fresh Grape leaf
- 2 onions (finely chopped)
- 2 Tomatoes
- 150 grams Rice
- 3 Tbsps olive oil
- 50 grams Currants
- 50 grams Pine nuts
- 1 tsp Tomato paste
- 1 tsp ground paprika
- 1 generous pinch cinnamon (ground)
- 1 generous pinch allspice
- 1 lemon (juiced)
- of a lemons
Preparation steps
Blanch the vine leaves in salted water, allow to cool and remove the stems.
Rinse the tomatoes, remove the stalks and purée.
Rinse the rice and drain well.
Sauté the onions in 2 tablespoons of oil. Add the tomato paste, rice, pine nuts and currants and sauté briefly. Then add the tomato purée and pour in about 1/4 liter of water (approximately 1 cup). Season with cinnamon, allspice, paprika, pepper and salt.
Cover and simmer, stirring occasionally, until the rice has absorbed the liquid. Allow to cool down and then stir in the lemon juice.
Spread the vine leaves out on a smooth work surface and place about 2 tablespoons of rice mixture on each. Fold over the sides and roll up.
Place the lemon slices in a pot and lay the rolls on top. Pour in about 500 ml of water (approximately 2 cups) and drizzle with the remaining oil. Cover with an upturned plate and leave to simmer for about 20 minutes over low heat.
Remove and allow to cool before serving.
