Hot Stuffed Vine Leaves

Name: Hot Stuffed Vine Leaves
Ingredients: 250 g (8 oz) preserved, drained vine leaves; 2 tablespoons tomato concentrate (optional); 2 tomatoes, sliced (optional); 2 cloves garlic, halved or slivered; Juice of 1 lemon, or more; Salt and black pepper; 250 g (8 oz) beef or lamb, minced; 3 tablespoons finely chopped celery leaves (optional); 1 small onion, finely chopped; 3 tablespoons finely chopped parsley; 1 tomato, skinned and chopped; 120 g (4 oz) long-grain rice

Preparation info

Difficulty
Medium

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Ingredients

250 g (8 oz) preserved, drained vine leaves
120 g

Main course
Preserve
Gluten-free

Method

If using vine leaves preserved in brine, put them in a large bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and let the leaves soak for 20 minutes. Drain. Soak in fresh cold water, then drain again, and repeat the process once more. This will remove excess salt.

If using fresh vine leaves, soften them by plunging them, a few at a time