Stuffed Vine Leaves
(Percentage of daily recommendation)
|Calorie||252 kcal||(12 %)|
|Protein||6.32 g||(6 %)|
|Fat||12.92 g||(11 %)|
|Carbohydrates||32.36 g||(22 %)|
|Sugar added||0 g||(0 %)|
|Roughage||10.42 g||(35 %)|
|Vitamin A||2,071.2 mg||(258,900 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.59 mg||(13 %)|
|Vitamin B₁||0.14 mg||(14 %)|
|Vitamin B₂||0.31 mg||(28 %)|
|Niacin||3.51 mg||(29 %)|
|Vitamin B₆||0.41 mg||(29 %)|
|Folate||75.87 μg||(25 %)|
|Pantothenic acid||0.41 mg||(7 %)|
|Biotin||1.71 μg||(4 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||19.29 mg||(20 %)|
|Potassium||315.81 mg||(8 %)|
|Calcium||294.4 mg||(29 %)|
|Magnesium||96.42 mg||(32 %)|
|Iron||2.54 mg||(17 %)|
|Iodine||0.75 μg||(0 %)|
|Zinc||0.94 mg||(12 %)|
|Saturated fatty acids||1.81 g|
Rinse the rice and place in a pot along with the peppermint sprigs. Cover with water and cook for about 15 minutes.
Blanch the grape leaves briefly in boiling water and drain. Spread on a kitchen towel and cut off the stems.
Drain the rice, remove the peppermint and place in a large bowl.
Peel the onion and chop finely. Mix into the rice along with the mint and the Ajvar. Mix in half the lemon juice and 2 tablespoons of oil and season with salt, pepper and allspice.
Spoon about 1 tablespoon of the filling onto each grape leaf, fold the edges over and roll up from the stem end to the blade tip.
Lay the rolls next to each other tightly in a pot and drizzle with the remaining lemon juice and oil. Weigh the rolls down with an upturned plate and pour in plenty of hot water, so they are all covered. Simmer over low heat for about 1 hour, then leave to cool in the pot.
To serve, lift out from the liquid and drain well.
Suggestion: Garnish to taste with feta and pine nuts.