Stuffed vine leaves with minced meat recipe

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Stuffed vine leaves with minced meat are a very delicious recipe, being more popular around the Mediterranean area by my knowledge. They are quite meticulous to prepare but the result is worth the effort. Simple or served with yogurt or sour cream, these rolls are a real delicacy.

The vine leaves can be used fresh or brine. If they’re fresh, scald the leaves and let them simmer for about 5 minutes. Then drain and let them cool. We really prefer them brine as the taste is quite different so my parents make sure they have enough to last the whole year.

Stuffed vine leaves

Ingredients:

• 750 gr = 1.5 oz minced mixture of beef and pork
  an egg
• 2 Tablespoons rice
• 40-50 vine leaves depending on their size
• A bunch of green onions
• dill, parsley to taste
• A few sprigs of thyme
• Salt, Pepper, Paprika to taste
• 2 tablespoons tomato paste
• 1 cup tomato sauce
• 2-3 tablespoons Olive or sunflower oil

Directions:

• Drain vine leaves
• Mix green onions and herbs in a mixing device.
• Mix meat with all the herbs, add pepper, paprika and salt.
• Add the washed rice and the egg and knead the composition well.
• When all ingredients are well-mixed, bring the drained leaves, put about a teaspoon meat mixture in the middle and start making rolls
• Don’t roll the leaves too tight
• Tuck in the ends
• Put a little oil in a crock pot (if you can use a dutch oven instead of a regular pot the recipe will taste fabulous!)
• Place some leaves at the bottom of the pot then put a layer of stuffed vine rolls
• Put some tomato paste in between the rolls and gradually place more layers in circles until all rolls are in
• Finally, pour a cup of tomato juice and water to cover all layers
• Cook over very low heat with a lid on, for about 2 hours
  Turn off heat and leave the rolls in a few more minutes before serving
• They are really delicious with sour cream or yogurt, pickled chilli and polenta.

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Stuffed vine leaves with minced meat recipe

Author: Petro

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Ingredients

• 750 gr = 1.5 oz minced mixture of beef and pork
• an egg
• 2 Tablespoons rice
• 40-50 vine leaves depending on their size
• A bunch of green onions
• dill parsley to taste
• A few sprigs of thyme
• Salt Pepper, Paprika to taste
• 2 tablespoons tomato paste
• 1 cup tomato sauce
• 2-3 tablespoons Olive or sunflower oil

Instructions

• Drain vine leaves
• Mix green onions and herbs in a mixing device.
• Mix meat with all the herbs, add pepper, paprika and salt.
• Add the washed rice and the egg and knead the composition well.
• When all ingredients are well-mixed, bring the drained leaves, put about a teaspoon meat mixture in the middle and start making rolls
• Don't roll the leaves too tight
• Tuck in the ends
• Put a little oil in a crock pot (if you can use a dutch oven instead of a regular pot the recipe will taste fabulous!)
• Place some leaves at the bottom of the pot then put a layer of stuffed vine rolls
• Put some tomato paste in between the rolls and gradually place more layers in circles until all rolls are in
• Finally, pour a cup of tomato juice and water to cover all layers
• Cook over very low heat with a lid on, for about 2 hours
• Turn off heat and leave the rolls in a few more minutes before serving
• They are really delicious with sour cream or yogurt, pickled chilli and polenta.

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