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Stuffed Vine Leaves

Ingredients
  Vine leaves 16 (Fresh Or Canned)
  Lean minced steak 500 Gram
  Long grain rice 125 Milliliter
  Onions 2 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Salt 2 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Dried oregano 1 Teaspoon
  Chopped mint 1 Tablespoon
  Beef stock/Water and beef stock cube 625 Milliliter
Directions

If using fresh vine leaves, choose medium sized leaves that are not too dark in colour.
(Large, dark leaves are tough.) Snip off stems with kitchen scissors, wash well, place in a bowl and pour boiling water over to soften.
If using canned vine leaves in brine, wash in warm water before filling.
To prepare filling, combine all remaining ingredients except stock, mix together thoroughly.
Divide mixture into 16 equal portions and shape into small sausage shapes.
On a wooden board, place one leaf at a time shiny side down.
Place a portion of meat filling on leaf, near the stem.
Fold over top of leaf, then sides.
Roll up, enclosing meat completely.
Pack rolls close together in a heavy based saucepan in neat rows.
If necessary, put a second layer on top of first.
Pour stock into pan and cover with lid.
Bring to simmering point and simmer gently for 45-60 minutes.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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