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| Stuffed Vineleaves With Olive Oil |
Ingredients
500 g vineleaves
400 g olive oil
1 kilo onions (finely chopped)
400 g rice (washed in warm water and drained)
1 bunch parsley (finely chopped)
1 bunch mint (finely chopped)
90 g pinenuts
100 g currants
half a teaspoon black pepper
half a teaspoon salt
half teaspoon sugar
1/4 glass water
juice of a large lemon
Cooking Instructions
First heat 200 gramme of olive oil in a saucepan, add the onions, and cook for three minutes.Then add the rice and cook for a further five minutes stirring frequently. Add all the remaining ingredients apart from the lemon juice. Cook until the liquid has evaporated and remove from the heat. Wrap the stuffing in the leaves prepared as the picture. Lay the stalks of parsley and mint and a few vineleaves in the base of the saucepan and arrange the dolma on top. Pour over the remaining olive oil and lemon juice. Lay a porcelain plate on the dolma, cover the saucepan and cook over a gentle heat for an hour. Leave to cool in the saucepan, later arrange on a dish and garnish with wedges of lemon and sprigs of parsley and mint.
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