Name: Cold Stuffed Vine Leaves
Ingredients: 2–3 tomatoes, skinned and chopped; 2 tablespoons dried crushed mint; Salt and black pepper; 2 tomatoes, sliced (optional); 150 ml (¼ pint) olive oil; 2 tablespoons finely chopped parsley; ¼ teaspoon powdered saffron or turmeric (optional); ¼ level teaspoon ground allspice; 1 large onion, finely chopped, or 4 tablespoons finely chopped spring onions; 3–4 cloves garlic (optional); 250 g (8 oz) preserved, drained vine leaves; Juice of 1 lemon, or more; ¼ level teaspoon ground cinnamon; 250 g (8 oz) long-grain rice; 1 teaspoon sugar

Preparation info

Difficulty
Medium

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This is an exquisite dish in which the delicate aromas of the spices blend with the taste of the vine leaves against a background of acid lemon and sweet garlic. In Egypt this version is called ‘false’ or ‘lying’ because there is no meat, but nevertheless most people prefer it.

Ingredients

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

Method

Prepare the leaves as described in the previous recipe. Soak and stir the rice in boiling water, and then rinse it under the cold tap. Drain it thoroughly. In a bowl, mix the rice with the tomatoes, onion or spring onions, parsley, mint, cinnamon, allspice and salt and pepper to taste.

Stuff the leaves with this mixture and roll them up as described in the previous recipe. Pack them tig

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Ingredients

Method

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