Cold Stuffed Vine Leaves

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

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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.


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


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