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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These can be served as an appetizer (meze) or as a main course. Usually served with Avgolemeno sauce but we had ours with Tzatziki last night. Enjoy! Ingredients:
4 tbsp. olive oil |
1 medium onion, minced |
1 lb. organic ground beef |
1/2 cup parboiled rice (converted/instant) |
1 tablespoon tomato paste, double concentrated |
1/2 cup fresh dill, mint and parsley, finely chopped |
sea salt and fresh ground black pepper, to taste |
30 grape leaves (fresh or jarred) |
approx. 2 cups homemade vegetable stock |
juice of 1/2 lemons |
olive oil, for drizzling |
Directions:
1. Preheat oven to 375 degress.
2. Saute onion in olive oil over med-high heat until soft (do not brown).
3. Combine sauteed onion along with remaining filling ingredients in a large bowl. Combine well.
4. Drain brine from jar of grapevine leaves, remove leaves, and wash well with clear water to remove all traces of brine.
5. Put heaping teaspoon of meat and rice mixture in center of leaf - shiny
6. side out, and roll leaf, folding edges over and rolling toward point of leaf See Photo. Cover bottom of greased dutch oven or casserole with torn leaves. Arrange rolls in layers. Squeeze lemon juice over them and drizzle with olive oil. Cover with heavy plate to keep
7. rolls from opening and add enough stock to come to plate level.
8. Cover casserole and bake for 1 hour. Serve hot or warm.
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