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500g vine leaves
fresh or (a packet of vine leaves kept in salted wter).
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1 1/2 cup rice washed.
- 1 cup parsley chopped.
- 1/2 cup mint leaves chopped.
- 4 small tomatoes chopped.
- 4 spring onions chopped with
their greens.
- 1/2 cup olive oil.
- 3/4 cup lemon juice.
- 2 potatoes sliced.
- Salt & pepper.
Dip the vine leaves in boiling
water for 1 minute, remove and put aside. If using the ones
from the packet remove and wash a few times to get rid of the
salt. Combine the rice with the herbs, onions, tomatoes, lemon
juice, oil, salt and pepper. Open the vine leaves on a board
one at a time. Put 1 tsp of the mixture on each, fold in 2
sides then roll like a small cigar. Repeat till you finish all
the leaves or the stuffing. Arrange the sliced potatoes in the
bottom of a saucepan, then put all the stuffed vine leaves on
top, cover with water. Use a plate to fit inside the saucepan
as a lid, to stop the vine leaves from opening. Cook on slow
heat for 1 hour or till the leaves are well cooked. Serve cold.
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