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Friendly printing
10 servings: Ingredients: 50-60
grape vine leaves 1 cup
of olive oil ˝ cup spring onions, finely chopped ˝ cup
dill, finely chopped 1 cup
long grain rice ˝ cup
pine nuts 1 spring
of mint finely chopped 1
˝ cup onions finely chopped Sea
salt and fresh ground pepper 2 lemons,
cut into thin round slices Purchase
grape vine leaves in glass jars at Mediterranean Supermarkets |
Method: Open jars and rinse leaves in plenty of water. The same time separate them carefully and drain well in colander. Heat oil in saucepan, add onion and sauté until soft. Stir in rice, salt and pepper, mix and add 2 cups warm water. Cover
and simmer over low heat for 10-12 minutes. Remove sauce from the heat and cool until liquid has been absorbed. Stir
in dill, and pine nuts, taste for salt and pepper On large surface (counter) line vine leaves vein side up and on each leaf place one tablespoon filling, fold the sides into enclose the filling and roll up firmly Place
rolls 3-4 layers in a heavy based cooking saucepan,
tight
together and on each layer spread
3-4 thin slices lemon. Combine juices oil add to the rolls
and cover with plate the same size as the pan, to avoid floating of the
rolls. Add more warm water as needed, up to the plate covering the rolls. Simmer covered for 15 minutes. Remove from the heat so that leftover juices can be slowly absorbed. Can be served cold or warm with Tzatziki or with fresh squeezed lemon.
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