Stuffed Vine Leaves

Name: Stuffed Vine Leaves
Yield: Makes 20-30
Ingredients: 20-30 vine leaves, fresh, or bought ready for use at Greek or Cypriot shops; 20-30 vine leaves, fresh, or bought ready for use at Greek or Cypriot shops; 4 oz minced lamb, beef or pork, raw or cooked; 3 oz rice (6 oz cooked rice); 3 oz rice (6 oz cooked rice); 20-30 vine leaves, fresh, or bought ready for use at Greek or Cypriot shops; 4 oz minced lamb, beef or pork, raw or cooked; 4 oz minced lamb, beef or pork, raw or cooked; 4 oz minced lamb, beef or pork, raw or cooked; 4 oz minced lamb, beef or pork, raw or cooked; pinch ground cumin; pinch ground coriander (or fresh leaves); pinch ground coriander (or fresh leaves); 1 small onion; olive oil; ¼-½ pint stock or tomato juice; ¼-½ pint stock or tomato juice; good squeeze of lemon; salt and freshly ground pepper; salt and freshly ground pepper

Preparation info

Makes
20-30

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

20-30 vine leaves, fresh, or bought ready for use at Greek or Cypriot shops
3 oz rice (6

Main course
Gluten-free

Method

If you have fresh vine leaves, trim off the stalks and plunge them into boiling salted water for five minutes. Drain and let them cool while you fry the onion, finely chopped, in oil until it is quite brown. Boil the rice, unless you have some ready cooked. Brown the meat with the onions if you are using fresh meat; if using cold cooked meat, chop it finely. Mix the onion, meat, rice and spices