Hot Stuffed Vine Leaves

Name: Hot Stuffed Vine Leaves
Ingredients: sea salt; crushed garlic (optional); olive oil; freshly ground black pepper; 24 vine leaves; 1 tbsp pinenuts; 1 tbsp finely chopped mint, sage or coriander; 1 tbsp finely chopped mint, sage or coriander; 1 tbsp finely chopped mint, sage or coriander; 8 oz / 230 g cooked lamb, finely chopped or minced; 8 oz / 230 g cooked rice; 2 oz / 60 g chopped tomatoes; 1 tbsp finely chopped onion

Preparation info

Makes
24

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

A cucumber, mint and yoghurt salad makes a good accompaniment to these. They are also very good cold.

Ingredients

24 vine leaves
8 oz / 230 g cooked lamb, finely chopped or minced

Side dish
Starter
Gluten-free

Method

Bring a large pan of water to the boil, and drop in the vine leaves. Bring back to the boil, drain, rinse, and pat the leaves dry. Mix the lamb with the rest of the ingredients, except the olive oil. Spoon a little on to a leaf, fold over the sides, and roll into a cork shape. Place in an oiled ovenproof dish. Fill the rest of the leaves in the same way. Sprinkle with olive oil, and