Stuffed vine leaves
- 1/2 kilo of pudding rice (Carolina)
- 400 grams of preserved or fresh wine lives
- fresh dell
- fresh mind
- 3-4 fine chopped spring onions
- 1 fine chopped onion
- 1 tea spoon of tomato paste
- salt and pepper
- 1 tea cup of olive oil
If we have preserved vine leaves we let them in fresh water for a while to take away the salt
in case of fresh vine leaves we cook them until they become tender .We mix the rice in a plastic ball with the mind ,dell ,onions, tomato paste adding the salt ,pepper and the olive oil.
with the hand or or big spoon we put them in each wine live as you see in the video.Place the stuffed vine leaves tight on a pot place a plate (a bit smaller from the pot )over them to keep them tight and add enough water for cooking and some more olive oil if you want,.Cook for 45 minutes in 200 degrees .Served hot or cold with the addition of fresh lemon juice.
Greek food and Cuisine