jar or can
of vine leaves
onion, finely chopped
apples, peeled, cored, and chopped
or slivered almonds
apricots, soaked, grained and chopped
the vine leaves, separate each roll carefully and spread them out in
a large bowl. Pour
on boiling water to cover and leave for 20 minutes. Drain
the leaves and pat them dry. Heat
the oil and fry the onion, garlic and apple over moderate heat for
3-4 minutes, stirring frequently. Stir
in the rice, orange juice, mint, nuts, and dried fruit. Season
with salt and pepper. Place
the leaves flat with the stalk end towards you.
a little filling in the centre of each.
up from the bottom to enclose the filling and fold over the sides to
make tight, neat parcels. Arrange the stuffed leaves, joined sides down, in a large, shallow
baking dish. Mix
the stock, yoghurt and lemon juice, season with salt and pepper and
pour over the leaves. Cover
the dish with foil and bake in the oven at 325oF (170oC), Gas 3 for
: Serve hot, with green salad, or cold, as an appetizer.
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