Stuffed Vine Leaves

Preparation info

  • Makes


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 36 vine leaves, packed in brine or freshly picked
  • 350 g (12 oz) cooked meat, finely


Bring a large pan of water to the boil, and drop in the well-washed vine leaves. Bring back to the boil, drain, rinse, and pat the leaves dry. If you use vine leaves packed in brine, drape these over a colander and rinse with a kettle of boiling water and dry them.

Mix the meat with the rest of the ingredients. Spoon a little on to a leaf and roll up into a cork shape. Place in an oiled