WHAT?
15 vine leaves
60g. Rice
½ onion, 2 garlic cloves - all chopped
1 spring onion
Parsley, dill, mint; 1 bunch of all - chopped
Chilli
½ lemon juice
1 medium tomato chopped
Salt, pepper, sugar, oregano
Lemon juice to serve
HOW TO?
1️⃣We blanch the vine leaves for 2 minutes in boiling water to change colour. Remove from boil and strain. We soak the rice in hot water and leave for 15 minutes. Get rid of the water. Add the lemon juice.
2️⃣Sauté onion, garlic, chilli and spring onion in medium heat. Add the soaked rice with lemon with 60ml. boiling water.
3️⃣Let it simmer until dry. Take off the heat. Chop and add the herbs and tomato. Salt, pepper, oregano and sugar and mix.
4️⃣Take each one of the blanched vine leaves. You are facing the rougher and you stuff 1 teaspoon of stuffing. Cover top and bottom of the vine and after roll side to side to create a little bullet. Place them next to each other in a sauce pan.
5️⃣Follow same steps with all vine leaves and place next to each other in the pan, to create layers.
6️⃣Add a small plate at top, so they don’t open, pour some stock to cover them and cook at medium heat for 20 minutes.
7️⃣Remove them from heat. Grill each one of them in a little grill pan for 3-4 minutes each side to create the line effect. Serve with yoghurt and lemon
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