SERVING : 6
250 gr grape leaves, large and thin ones
1/2 lemon juice
1 glass water
1 lemon, sliced
1 glass rice
6 medium size onion, finely chopped
3/4 glass olive oil
1 medium size tomato, peeled and chopped
25 gr pine nuts
25 gr currants
1/2 bunch mint or 1 tablespoon dried mint
1 bunch dill
1/2 teaspoon pepper
2 teaspoons salt
4 teaspoons granulated sugar
1 teaspoon cinnamon
1 teaspoon allspice
– Cover the rice lukewarm water and let cool. Pour the water out, wash well and drain. Add the nuts, 1 teaspoon salt and the olive oil to the onions. Brown them on medium heat, stirring constantly, for about 20 minutes.
– Add the drained rice and toast them for 10 minutes.
– Add tomato , rest of the salt, pepper, sugar and 1/2 glass of warm water. Mix them well and cover the lid. Turn the heat down as soon as it starts boiling. Let simmer for 10-15 minutes, until the water is absorbed.
– Add the spices and chopped herbs. Cover well with a cloth underneath the lid leave in its own steam for half an hour.
– Mix well a wooden spoon before using for filling.
– Put the leaves in boiling water and cook for 5 minutes. Drain and remove the stems. Place the stems at the bottom of a saucepan. If the leaves ate too large, remove the middle veins and divide each into two.
– Place each leaf on a plate. Put 1/2 tablespoon of filling on the larger end of it, fold the two sides over and roll it on like a cigarette.
– Place them tightly side by side in a saucepan. Add lemon juice and 1 glass of water. Put a small lid or plate on top of them. Cover and cook on low heat for 1 hour, until the sater is absorbed.
– Serve with lemon slices.