Stuffed vine leaves
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Good-sized canned vine or | |
| Grape leaves in brine | ||
| ½ | cup | Lean beef, cooked and chop |
| 1 | Clove of garlic, chopped | |
| 1 | tablespoon | Tomato paste |
| 1 | tablespoon | Lemon juice |
| ⅛ | teaspoon | Cinnamon |
| 1 | cup | Cooked rice |
| 2 | tablespoons | Sscallions, chopped |
| ½ | teaspoon | Oregano |
| 2 | tablespoons | Parsley, chopped |
| Salt and pepper | ||
| Shredded lettuce for | ||
| Garnish | ||
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Wine vinegar |
Directions
1. Drain the vine leaves. Drop them into a saucepan of boiling water and blanch for 5 min. Drain well. 2. Place the beef in a bowl. Add the garlic, tomato paste, lemon juice and cinnamon and blend well.
Stir in the rice, scallions, oregano and 1 tbsp parsley. Season with salt and pepper. 3. Spread the vine leaves on a clean, flat surface.
Remove any stalks without tearing the leaves. 4. Place a spoonful of stuffing on each leaf and press the stuffing together to make it compact. Fold in the sides on each leaf and roll up neatly. arrange the rolls on a serving dish and garnish with shredded lettuce, if desired. 5. Place the oil and vinegar in a small bowl and blen well with a wire whisk. Sprinkle the rolls with the remaining parsley.
This dish: Dolmades