Stuffed Vine Leaves

Stuffed Vine Leaves

Ready in 1 hour
4.7 avg, 3 review(s) 100% would make again

Top-ranked recipe named "Stuffed Vine Leaves"

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The famous middle-eastern staffed vine leaves. deliciously perfect for parties. the recipe might look complicated but it's not. Just simply follow the steps below..

I suggest you invite your friends over to give you a hand, it's gonna be fun.


Ingredients

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50 Vine Leaves
Ground Beef
3 onion; finely diced
1 clove garlic; diced
3 tablespoon Parsley; Chopped
3 lemons; juiced
3 tablespoon pine nuts; (if desired)
1 Salt
Ground Pepper
2 tablespoon curry
2 tomatoes; finely chopped
2 cups chicken broth
2 tablespoon tomatoe paste
3/4 cup extra virgin olive oil
1 lbs risotto rice; (½ kg)
chicken stock; (if desired)

Original recipe makes 10

Servings  

Preparation

In hot skillet add little olive oil, onions and garlic and cook gently. add ground beef chicken stock (if desired), ground pepper, chopped tomatoes and let it be finely cooked.

Add the rice and pine nuts, parsley and continue to fry for a couple of minutes. Stir in a cup of water

Cover and simmer on a low heat for 15 minutes until the water has been absorbed. set aside.

Place the vine leaves smooth side down on a clean surface and heap a teaspoon of filling into the centre, then fold the stem end and sides over the filling and roll into a cigar shape.

Line a heavy-based pan with some unfilled vine leaves, then tightly pack and layer the rolls, seam side down. Douse with the remaining olive oil, water and lemon juice, chicken broth and invert a plate over the pan to keep them packed firmly.

Cover the pot tightly and simmer on a very low heat for one hour. Remove from heat, allow to cool.

Credits

Added on Award Medal

stffed vine leaves photo by Rosil Rosil

Calories Per Serving: 352 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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How much ground beef do I use?
LisaHern 1 year ago
Buying vine leaves is the only difficult bit
Creamslice1 4 years ago
[I posted this recipe.]
Rosil 4 years ago
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