Turkish Stuffed Vine Leaves
|Pine nuts||2 Tablespoon|
|Rice||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Pinch|
|Ground allspice||1 Pinch|
|Seedless white raisins||2 Tablespoon, soaked in lukewarm water|
|Vine leaves||40 Small (Fresh/Vacuum Packed)|
|Olive oil||2 Tablespoon|
|Lemons||2 , cut into wedges|
These quantities should yield about 30 stuffed rolls, allowing for a few spoiled ones.
Preheat the oven to 300F.
Chop the onion finely.
Heat 6 tbsp olive oil in a medium sized saucepan and fry the onion gently, stirring frequently, until lightly browned, then add the pine nuts and cook over low heat for 2 minutes, stirring continuously.
Add the rice, 1/2 tsp salt, the cinnamon, and a generous pinch of ground allspice.
Drain the seedless white raisins and squeeze out excess moisture, add to the saucepan, and continue cooking and stirring for a further 1 minute.
Add 1 cup boiling water to the rice and other ingredients.
Cover the saucepan tightly, turn down the heat to very low, and cook for 15 minutes or until all the water has been absorbed and the rice is done.
Stir in a little more salt if needed and leave to cool.
If using fresh vine leaves, wash them and blanch for 30 seconds in a large pot of boiling water.
Drain and spread them out carefully to lie flat, veined side downward on clean cloths or paper towels.
If you are using vacuum packed or canned vine leaves, just rinse, drain well and spread out.
Grease a wide, fairly shallow ovenproof dish with oil and spread out 10 of the vine leaves to cover the bottom.
Place 1 1/2 tsp of the rice mixture toward the stem end of each leaf and roll up in neat parcels, tucking in the spare uncovered leaf space on either side as you do so to prevent the rice filling from oozing out.
Pack snugly into the dish, preferably in a single layer.
Sprinkle with 3 tbsp oil and 6 tbsp cold water.
Cover the dish with a sheet of foil and bake in the oven for 50 minutes.