Stuffed vine leaves

Stuffed vine leaves

Mishi warak enab

By
From
Cooking from memory
Makes
40
Photographer
Mark Roper

Like the greek dolmade, these vine leaves are traditionally served as an appetiser.

Ingredients

Quantity Ingredient
250g grape vine leaves
2 potatoes, peeled
1/2 cup olive oil
3 cups water
1/2 cup lemon juice

Filling

Quantity Ingredient
1 onion, finely chopped
1 teaspoon salt
1/4 cup cooked short-grain rice
1 tablespoon finely chopped mint
300g tomatoes, finely chopped
2 cups finely chopped parsley
1/4 cup lemon juice
1/2 cup olive oil
1 teaspoon salt
pinch allspice
pinch ground cinnamon
pinch ground white pepper

Method

  1. To make the filling, rub the onion with salt, then mix with the rice, mint, tomatoes and parsley. Stir in the lemon juice, olive oil, salt and spices.
  2. Snip the stems off the vine leaves and rinse in cold water. (If fresh, blanch in boiling water for 2 minutes in three or four lots.) Place a vine leaf, shiny side down, on your work surface. Place 1 tablespoon of filling near the stem end, fold the end and sides over it and roll up firmly to form a cylinder. Repeat the process with remaining leaves.
  3. Slice the potatoes into rounds about 1 cm (½ in) thick. Pour the oil into a heavy-based saucepan and line the base with potato rounds. Above them, pack the vine leaf rolls closely in layers and invert a heavy plate on top to keep rolls in shape during cooking. Add the water and lemon juice, cover and bring to the boil over a moderate heat. Reduce the heat and simmer for 30 minutes, until tender. Serve cold.
Tags:
Jewish
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