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Stuffed Vine Leaves



  • Prep Time: N/A
  • Cooking Time: N/A

Stuffed Vine Leaves

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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


Ingredients:

20 Good-sized canned vine or
Grape leaves in brine
1/2 c Lean beef, cooked and chop
1 Clove of garlic, chopped
1 tb Tomato paste
1 tb Lemon juice
1/8 ts Cinnamon
1 c Cooked rice
2 tb Sscallions, chopped
1/2 ts Oregano
2 tb Parsley, chopped
Salt and pepper
Shredded lettuce for
Garnish
2 tb Olive oil
1 tb Wine vinegar

Serves:

4 Servings
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