Stuffed traditional lenten vine leaves, classical and favorites.
Fresh leaves of the spring, almost the first, make the Greek vineyards of the unique variety of sultanas. These can be found everywhere and are worth a try. Small, green leaves, soft and thin as tissue paper to make delicious stuffed vine leaves.
The only secret I have for the stuffed vine leaves to be yummy is to gently wrap with care… and much onion. Fresh and dry onion, herbs such as dill (and, or parsley), mint, salt and pepper. Put soft music and arm yourself with a smile, the end will justify your efforts.
☛ The detailed step-by-step recipe is dedicated to those new to cooking who want to learn make, rather than buy ready-made, canned, with contents of questionable taste.
Yours!
Fresh leaves of the spring, almost the first, make the Greek vineyards of the unique variety of sultanas. These can be found everywhere and are worth a try. Small, green leaves, soft and thin as tissue paper to make delicious stuffed vine leaves.
The only secret I have for the stuffed vine leaves to be yummy is to gently wrap with care… and much onion. Fresh and dry onion, herbs such as dill (and, or parsley), mint, salt and pepper. Put soft music and arm yourself with a smile, the end will justify your efforts.
☛ The detailed step-by-step recipe is dedicated to those new to cooking who want to learn make, rather than buy ready-made, canned, with contents of questionable taste.
Yours!
| work: 1h:40′ | time: 2h:00′ | medium: |
