Stuffed vine leaves
From: Galley Slaves
-
Stuffed vine leaves
- Prep time:
- 10 mins
- Cook time:
- 1 hrs 5 mins
- Serves:
- 4
Joseph and Georgios give us their twist on traditional Greek, with sensational Stuffed Vine Leaves in a lip-smacking lemon sauce
Ingredients
Main:
- 3 Onions, finely chopped
- 400g minced beef
- 200g long grain rice
- 1 tsp dried Mint, or to taste
- 50ml Olive oil
- black pepper
- 16 vine leaves
For the sauce:
Method
1. Place the onion, minced beef, rice and dried mint into a large bowl and mix thoroughly. Add the olive oil and season with salt and freshly ground black pepper.2. Put two vine leaves together, place a generous tablespoon of the mixture into the centre and roll up tightly. Repeat to make 8 parcels.
3. Pack all the stuffed vines leaves into a pan and cover with a lid smaller than the pan, to secure the vines leaves. Pour in enough water to cover the lid and place a weight on top of the lid to keep it in place.
4. Bring the water to the boil and then simmer for one hour until the leaves are tender and the stuffing is cooked. Remove from the vine leaves from the pan and keep warm. Reserve the cooking liquid fro the vine leaves for the lemon sauce.
5. To make the sauce, blend the lemon juice, egg yolks and cornflour together in a small saucepan.
6. Slowly stir in the water from the cooked vine leaves and mix thoroughly, taking care that the eggs do not curdle. Cook over a gentle heat for 2-3 minutes until the sauce is thickened. Serve immediately with the cooked vine leaves.









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Latest Comment
this is all wrong, i have just tried doing this and the idea that 3 onions (I used two) and 400g of meat is required for just 16 vine leaves is laughable.
I have just made this and have a huge bowl of mince, mixed with rice and onion.
any suggestions on what to do with it?