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Stuffed Vine Leaves (Lebanese equivalent to Greek 'Dolmas') -

       Ingredients How to?

  • 500g vine leaves fresh or (a packet of vine leaves kept in salted water)
  • 1 1/2 cup rice washed
  • 1 cup parsley chopped
  • 1/2 cup mint leaves chopped
  • 4 small tomatoes chopped
  • 4 spring onions chopped with their greens
  • 1/2 cup olive oil
  • 3/4 cup lemon juice
  • 2 potatoes sliced
  • Salt & pepper

    1. Dip the vine leaves in boiling water for 1 minute, remove and put aside. If using the ones from the packet remove and wash a few times to get rid of the salt.
    2. Combine the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper.
    3. Open the vine leaves on a board one at a time. Put 1 tsp of the mixture on each, fold in 2 sides then roll like a small cigar.
    4. Repeat till you finish all the leaves or the stuffing.
    5. Arrange the sliced potatoes in the bottom of a saucepan, then put all the stuffed vine leaves on top, cover with water.
    6. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening.
    7. Cook on slow heat for 1 hour or till the leaves are well cooked.

       Serve cold.

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