Stuffed Vine Leaves

Name: Stuffed Vine Leaves
Cuisine: Greek
Ingredients: sea salt and black pepper; sea salt and black pepper; lemon wedges, to serve; 1½ cups rice, well rinsed, drained and dried; olive oil; juice of 4 lemons; 500 ml/18 fl oz tomato passata; 2 large onions, finely chopped; 1 bunch of peppery spring onions, very finely chopped.; 1 good bunch of fresh dill, very finely chopped; 1 bunch of fresh mint, finely chopped; 50-60 vine leaves (available in vacuum packs or, if you are lucky, loose in brine from a good specialist food shop)

Preparation info

Difficulty
Medium

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

Because these are fiddly to prepare, and because they are best eaten cold, it is wise to make them the day before you plan to eat them.

You could add finely minced lamb or beef to the filling, cooked with a little tomato sauce like a dry bolognese sauce.

Ingredients

50-60 vine leaves (available in vacuum packs or, if you are lucky, loose in brine from a good specialist food shop)
2 large onions, finely chopped
1

Europe
Greece
Starter
Vegan
Gluten-free

Method

Blanch the vine leaves a few at a time in lightly salted boiling water, then cool them in a bowl of cold water. Drain and lay out flat on a work surface.

Mix together all the remaining ingredients except the lemon juice and tomato passata, adding a dash of olive oil. Place a small amount of the mixture on each leaf, turn in the sides and then roll them into little sausage shapes. Next,