Stuffed vine leaves

4 servings

Ingredients

Quantity Ingredient
20 Good-sized canned vine or
Grape leaves in brine
½ cup Lean beef, cooked and chop
1 Clove of garlic, chopped
1 tablespoon Tomato paste
1 tablespoon Lemon juice
⅛ teaspoon Cinnamon
1 cup Cooked rice
2 tablespoons Sscallions, chopped
½ teaspoon Oregano
2 tablespoons Parsley, chopped
Salt and pepper
Shredded lettuce for
Garnish
2 tablespoons Olive oil
1 tablespoon Wine vinegar

Directions

1. Drain the vine leaves. Drop them into a saucepan of boiling water and blanch for 5 min. Drain well. 2. Place the beef in a bowl. Add the garlic, tomato paste, lemon juice and cinnamon and blend well.

Stir in the rice, scallions, oregano and 1 tbsp parsley. Season with salt and pepper. 3. Spread the vine leaves on a clean, flat surface.

Remove any stalks without tearing the leaves. 4. Place a spoonful of stuffing on each leaf and press the stuffing together to make it compact. Fold in the sides on each leaf and roll up neatly. arrange the rolls on a serving dish and garnish with shredded lettuce, if desired. 5. Place the oil and vinegar in a small bowl and blen well with a wire whisk. Sprinkle the rolls with the remaining parsley.

This dish: Dolmades

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