Stuffed Grape Leaves
Rinse the rice and place in a pot. Cover with water and cook for about 15 minutes.
Briefly dip the grape leaves into boiling water and drain. Spread on a kitchen towel to dry and remove the stems.
Drain the rice and place in a large bowl. Soak the raisins in lukewarm water. Peel the onions and chop finely. Pluck the herb leaves from the stems and finely chop.
Add the drained raisins, herbs and onions to the rice. Add the pine nuts, half of the lemon juice and 2 tablespoons of oil and mix well. Season with salt, pepper and allspice.
Place about 1 tablespoon of filling on each grape leaf, turn in the sides and roll up from the stem end to the tip. Continue in this manner until all grape the leaves are filled.
Place the rolls tightly next to each other in a pot and drizzle with the remaining lemon juice and oil. Cover the rolls with a plate and pour in enough hot water so that the rolls are completely covered. Simmer over low heat for about 1 hour, then leave to cool in the pot. To serve, remove the rolls from the pot and arrange on a platter.
Add the drained raisins that give herbs and onions on rice. The pine nuts, half admit of lemon juice and 2 tablespoons of oil and mix well. Season with salt, pepper and allspice.
provide for filling each about 1 tablespoon at a vine leaf, the edges turn and roll up from the stem end to the blade tip. So continue until all grape leaves are filled in this way.
All rolls next to each other tightly in a pot, sprinkle with the remaining lemon juice and oil. The rolls with an upturned plate complain and pour as much hot water that they are covered. Over low heat and simmer for about 1 hour, then leave to cool in the pot. Raised To serve from the Sud and drain.