30 vine leaves
100 g chopped onion
25 ml olive oil
600 g minced cooked lamb
300 g minced cooked veal
100 g cooked rice
20 g chopped parsley
2 tsp chopped mint
100 g chopped onion
25 ml olive oil
600 g minced cooked lamb
300 g minced cooked veal
100 g cooked rice
20 g chopped parsley
2 tsp chopped mint
method
1. Discard any blemished vine leaves, wash in cold water and drain, then blanch 30 leaves in boiling salted water for 5 minutes, remove and dry.
2. Golden fry 100 g chopped onion in 25 ml olive oil. Add 600 g minced cooked lamb, 300 g minced cooked veal, 100 g cooked rice, 20 g chopped parsley and 2 tsp chopped mint and mix to cohere.
3. Lay out the 30 leaves, sprinkle with salt and place 35 g of the filling in the centre of each leaf.
4. Fold over into cylinder- or parcel-shapes and place close together in an oiled shallow pan. Moisten with a little white stock, cover with buttered greaseproof paper and a lid and cook at 180°C for 30 minutes.
5. Serve accompanied by Lemon and Egg Sauce.
2. Golden fry 100 g chopped onion in 25 ml olive oil. Add 600 g minced cooked lamb, 300 g minced cooked veal, 100 g cooked rice, 20 g chopped parsley and 2 tsp chopped mint and mix to cohere.
3. Lay out the 30 leaves, sprinkle with salt and place 35 g of the filling in the centre of each leaf.
4. Fold over into cylinder- or parcel-shapes and place close together in an oiled shallow pan. Moisten with a little white stock, cover with buttered greaseproof paper and a lid and cook at 180°C for 30 minutes.
5. Serve accompanied by Lemon and Egg Sauce.
serving amount
serves 10
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