Stuffed Vine Leaves
|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|
|Ground pepper||1⁄2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Chopped mint||1 Tablespoon|
|Beef stock/Water and beef stock cube||625 Milliliter|
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.