Grape Leaves with Filling
The vine leaves are filled with pine nuts, among other things - these have a high content of omega-3 fatty acids, which can have a positive effect on blood lipid values and increase the ability to concentrate. They also contain cell-protecting vitamin E and magnesium for a strong nervous system.
The vine leaves can also be filled with bulgur, couscous or millet instead of wholemeal rice. If you can't get fresh coriander, simply use flat-leaf parsley as an alternative.
Saute shallots in sesame oil, stir in rice and lightly saute. Pour in water, boil and then cover. Simmer over low heat for 30 minutes or until rice swells. Add raisins and pine nuts. Stir in cilantro and cinnamon.
Rinse grape leaves under cold water and pat dry. Place two leaves together to make a large sheet.
Place a heaping tablespoon of filling onto leaves. Fold over sides and wrap.
Place wrapped leaves in a saucepan, sprinkle with lemon juice, cover with water, cover and simmer for 30 minutes. Cook for an additional 10-15 minutes uncovered to let liquid evaporate completely.
Let leaves cool in pan. Serve on a platter.