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Anne Willan

Stuffing Vine Leaves

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Leaves that are to be stuffed are always blanched first. Cook the stuffed leaves in a mixture of olive oil, lemon juice and water until tender, about two hours. Drain and serve warm or cold.
  • 1 Put a tablespoon of filling (here a mixture of rice, toasted pine nuts, onion, raisins and spices) in the center of the blanched or washed vine leaf.

  • 2 Fold the sides and near end of the leaf over the filling. Roll it away from you to form a cylinder.

  • The small rolls can be served as an appetizer or a vegetable accompaniment to a main dish.

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