Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
- 35 vine leaves, preserved in brine
- 2 tablespoons (30 ml) olive oil
- 1 yellow onion, diced
- ½ teaspoon (2.5 ml) ground cumin
- 1 cup (240 ml) long-grain white rice
- ½ lb (225 g) ground beef
- ¼ cup (60 ml) chopped fresh dill
- 1 teaspoon (5 ml) chopped fresh mint
For serving:
- Lemon wedges
- Olive oil
- Plain yoghurt
- Salt and fresh ground pepper
Method:
Remove grape leaves from brine and rinse well under warm water.
Carefully remove stems with a sharp knife.
Place in colander to drain.
Heat olive oil in a skillet over medium-low heat.
Stir in the onions, and cumin and sauté until onions are soft and translucent.
Remove from heat and add to a large bowl. Mix in rice, beef, dill, mint, salt and pepper.
Line the bottom of a large heavy saucepan with some of the grape leaves.
Working in batches, place the remaining leaves shiny-side down on a flat surface, pointy tip at the top.
Add spoonful of rice mixture to the centre of the leaf, near the bottom, but above where the stem is missing.
Take the two edges of the bottom of the leaf, and wrap up tightly around the rice mixture.
Fold in both sides of the vine leaf to meet in the middle.
Continue rolling up leaf from the bottom until it’s a tight package. Keep stem side down so it doesn’t unravel.
Continue until all leaves have been rolled up.
Place parcels stem side down in the bottom of the heavy saucepan in one layer, tightly packed. If necessary, depending on the size of your saucepan, make a second layer of parcels.
Add water just until parcels are covered.
Place a heavy plate right on top of the rolls to keep them packed down tightly while they boil.
Bring water to a boil, then reduce heat and simmer on low.
Cover and simmer for 40-45 minutes, or until the rice and meat have cooked (you can open one to check).
Remove from heat and transfer vine leaves to a plate.
Season with salt and pepper, drizzle with some fresh lemon and olive oil.
Serve with yoghurt and lemon wedges.
