Stuffed vine leaves

Name: Stuffed vine leaves
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 250 g pickled vine leaves in brine; 150 g Long grain rice; 1 Onion; 1 Garlic clove; 3 TABLESPOONS Butter; 3 TABLESPOONS Olive oil; 150 g minced lamb or beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried oregano; 1 Organic Lemon; 1 TABLESPOON Vegetable broth

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

250 g pickled vine leaves in brine
150 g Long grain rice
1 Onion
1 Garlic clove
3 TABLESPOONS Butter
3 TABLESPOONS Olive oil
150 g minced lamb or beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried oregano
1 Organic Lemon
1 TABLESPOON Vegetable broth

Directions

1
Put the vine leaves in cold water for about 30 minutes (otherwise they are too salty), renewing the water from time to time. Soak rice in warm water for about 30 minutes. Drain.
2
Peel and finely dice the onion and garlic. Heat butter and 1 tbsp. oil. Sauté onion and garlic. Add minced meat, fry until crumbly. Steam rice briefly. Season with salt, pepper and oregano.
3
Drain the vine leaves and cut off any hard stalks. Spread 4-5 leaves on the bottom of a wide pot. Lay 2-3 leaves next to each other, overlapping, and place about 1 tbsp. rice mince filling on each.
4
Fold over pages and roll up firmly. Place the rolls in the pot with the seam side down and close together.
5
Wash the lemon, cut into slices and place on top. Sprinkle with 2 tablespoons of oil. Bring 1/2-3/4 l water to the boil, dissolve stock in it. Pour on enough to cover the rolls well. Weigh down with a plate.
6
Bring to the boil, cover and cook over medium heat for about 30 minutes. Leave to cool in the pot for about 1 hour, then lift out. Yoghurt with garlic and mint is delicious with it.