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: |
 Ingredients (∼120 stuffed vine leaves)
|  Wash and make piles of leaves. Heat them, some at a time, into boiling water for a few seconds. Take them in a colander to drain. In a deep bowl add the rice and rinse 2-3 times to leave all the excess starch. Washed and all herbs and onions, fresh and dried. Chop into the bowl you have put the rice. Mix. |  Finally add the juice of 2 lemons, half the oil, salt, pepper and water. Mix well and let the filling 30 minutes to 1 hour to mix the aromas and flavors together and inflate the rice. |
 An easy way to wrap the vine is to put a vine leaf on a plate with the smooth side of the sheet underneath. Put a tablespoon of the stuffing in the center. |  Fold up on the filling, by covering it, the bottom edges of the leave. |  Cover from right and left… |
 …and wrap tightening slightly to keep the stuffing in place. |  Roll to the edge of the leave, to be wrapped around. |  In a large wide pot, lay leaves and on top place, with the union down, one to one wrapped stuffed leaves in a circular direction preferably. |
 When you fill one layer continue in the same manner and to the next. |  From above cover the stuffed leaves with a few leftover leaves. Sprinkle with the third lemon juice, the remaining oil, 400 gr (14.1 oz) water and a pinch of salt. Cover with a large heavy plate. Cook over medium heat for ~20 minutes until boiling rice and water is absorbed. Allow to cool enough and serve. |  Instead of a pot you can use a large deep pan and bake covered in the oven. At 220°C (428°F, Gas 7.1) for ~45 minutes or until rice is tender, having absorbed the boiling juices. In half an hour check, taking a stuffed leave, you test if they are done or if they need more water or perhaps to be uncovered to evaporate leftover. Depends on the oven. |
Serve as a side dish, but pleasantly and eaten as a main dish with yogurt to our liking or with yogurt sauce.
In recent years, I make almost always the stuffed vine leaves into the pan. When I do less quantity, I place them vertically in the pan, like little soldiers in a row, and not horizontally. In this way, I believe, they remain intact, cooked evenly, and are tastier.
The best season for fresh leaves is spring. The leaves of the variety "Sultana" is the best. Thin and light.
If you use canned leaves, the blanching step is omitted.
If you use canned leaves, the blanching step is omitted.
Author Zambia G. Sifaki
