Stuffed Vine Leaves Recipe

Ingredients :

450 g

2 tablespoons

1

1

2

150 g

6 tablespoons

2 tablespoons

2 tablespoons

50 g

100 g

Sauce

150 ml

275 ml

1 tablespoon

jar or can of vine leaves

vegetable oil

small onion, finely chopped

clove garlic, crushed

dessert apples, peeled, cored, and chopped

cooked brown rice

orange juice

chopped mint

pine nuts, or slivered almonds

dried mulberries

dried apricots, soaked, grained and chopped

salt and pepper

chicken stock

plain low fat yoghurt

lemon juice

Method :

Drain 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.

Spoon a little filling in the centre of each.

Roll 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 45 minutes.

Serves 6

Note : Serve hot, with green salad, or cold, as an appetizer.

Want to know more about ? Subscribe to our newsletter.