Stuffed vine leaves

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cover the rice with cold water and let it stand for 20-30 minutes. In the meantime peel onions and garlic. Chop the onions finely, press the garlic through a garlic press. Wash the herbs, dab dry and chop. Chop the almonds coarsely. Drain rice well. Heat 3 tablespoons of olive oil in a pan. Sauté almonds, currants, onions and garlic in it. Finally add rice, steam briefly and season with salt, pepper, allspice and cinnamon. Stir in the herbs and let it cool down. In the meantime, lay the vine leaves apart and cover the bottom of a wide pot with a few leaves. Cut off possible stems from the remaining leaves. Place about 2 teaspoons of rice filling on the broad side of each leaf (lay small leaves overlapping double), fold in sides and roll the leaf firmly towards the top. Place the rolls close together in the pot. Place lemon slices on the stuffed vine leaves. Drizzle with remaining olive oil and cover with the remaining vine leaves. If necessary, weigh the rolls down with an upside-down small plate. Pour in about 3/4 litre of stock until the rolls are covered with about 2 fingers. Bring to the boil covered and cook over medium heat for about 30 minutes. Let cool in the pot for about 1 hour. Then remove from the pot and serve hot or cold. Serve with Greek yoghurt, olives and flat bread. Results in about 30 rolls

2. 2

   With 6 people:

3. 3

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
320 kcal

CARBS
44 g

FATS
14 g

PROTEINS
6 g