Greek vine leaves with savoury stuffing recipe
information
Preparation time: 15 minutes.
Cooking time: 30 minutes.
Calories: 222 per portion
ingredients
425 g (15 oz) can vine leaves
2 tablespoons olive oil
150 g (5 oz) lean minced beef
1 large onion, finely chopped
1/4 fennel bulb, grated
2 garlic cloves, crushed
150 g (5 oz) cooked long-grain rice
1 tablespoon chopped dill
1 teaspoon dried oregano
salt and pepper
150 ml (1/4 pint) dry red wine
150 ml (1/4 pint) water
4 tablespoons lemon juice
2 tablespoons olive oil
150 g (5 oz) lean minced beef
1 large onion, finely chopped
1/4 fennel bulb, grated
2 garlic cloves, crushed
150 g (5 oz) cooked long-grain rice
1 tablespoon chopped dill
1 teaspoon dried oregano
salt and pepper
150 ml (1/4 pint) dry red wine
150 ml (1/4 pint) water
4 tablespoons lemon juice
method
1. Put the vine leaves in a sieve, rinse and drain thoroughly.
2. Heat 1 tablespoon of the oil in a large non-stick frying pan. Add the minced meat, onion, fennel and garlic and fry, stirring, until cooked for about 8-10 minutes. Stir in the rice, dill, oregano and salt and pepper to taste.
3. Spread the mixture evenly over the vine leaves. Fold the long sides of the vine leaves over and roll up securely from the shorter edge to make neat parcels.
4. Mix the remaining oil, the red wine and water in a saucepan, add the stuffed vine leaves, cover and cook over a gentle heat for about 20 minutes. Remove with a slotted spoon to serve.
Fresh vine leaves can be used if they are first blanched in boiling water for 2 minutes, then drained and rinsed in cold water. Remove any stalks.
2. Heat 1 tablespoon of the oil in a large non-stick frying pan. Add the minced meat, onion, fennel and garlic and fry, stirring, until cooked for about 8-10 minutes. Stir in the rice, dill, oregano and salt and pepper to taste.
3. Spread the mixture evenly over the vine leaves. Fold the long sides of the vine leaves over and roll up securely from the shorter edge to make neat parcels.
4. Mix the remaining oil, the red wine and water in a saucepan, add the stuffed vine leaves, cover and cook over a gentle heat for about 20 minutes. Remove with a slotted spoon to serve.
Fresh vine leaves can be used if they are first blanched in boiling water for 2 minutes, then drained and rinsed in cold water. Remove any stalks.
serving amount
serves 4
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