Stuffed vine leaves
Yield: 4 Servings
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
Instructions:
chopped Salt and pepper Shredded lettuce for Garnish 2 tb Olive oil 1 tb Wine vinegar 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
