Stuffed Vine Leaves

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Preparation info
  • Serves

    Six to Eight

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The spicing of cumin, mint, cinnamon and raisins in this dish is distinctly Sephardic. Serve cold with a yogurt dip for a luscious meze or buffet.

Ingredients

  • 250 g/9 oz/ cups brown rice
  • 30–45

Method

  1. Put the rice in a pan with 300 ml/½ pint/ cups water. Bring to the boil, reduce the h