Recipe Ingredient
- 300g packet vine leaves in brine
- 1 tbsp lemon juice
- 3/4 cup (180ml) water
- 1 tbsp olive oil
- For Filling:
- 1/4 cup (60ml) olive oil
- 1 medium onion, finely chopped
- 2 tbsp pine nuts
- 1/2 cup (100g) short grain rice
- 2 tbsp currants
- 1/2 cup (125ml) water
Instructions
- Rinse vine leaves in cold water. Drain well. Place vine leaves vein side up. Place two level teaspoons of filling on each leaf, roll up firmly, folding in sides to enclose filling. Place rolls in a heavy-based pan. Arrange lengthwise in spiral formation.
- Combine lemon juice, water and oil, then pour mixture onto the rolls. Place a plate on top of the rolls to keep them in position during cooking.
- Simmer over low heat for one hour.
- To make filling: Heat oil in pan, add onion and cook till soft. Add pine nuts and cook until lightly browned. Stir in rice and currants. Mix well.
- Add water, cover and let simmer. Cook over low heat for about 10 minutes or until liquid is absorbed. Remove pan from heat. Cool mixture and stir in parsley.
- This is a Greek appetiser. In Greece, the fresh leaves of grape vines are used when in season. Otherwise, leaves preserved in brine are used. When using preserved vine leaves, blanch them beforehand as they tend to be salty. Vine leaves can be purchased from Manja Restaurant.
