Koupepia – Stuffed Vine Leaves

Steep the vine leaves briefly in boiling hot water until they darken (soak the pickled vine leaves beforehand so that they lose the salt).

In a baking bowl, mix well the raw long grain rice with the grated tomatoes, tomato juice, onions, parsley, oil, mint and spices.

Place the vine leaves with the inside facing up. Place about a tablespoon of the rice mixture at the base of the style and roll the leaves up as if rolling coins (roll lightly, wrapping the sides so the filling doesn’t fall out, then continue rolling).

Place vine leaves seam side down in the bottom of a pot, one layer lengthwise and one diagonally. Then fill with water so that the vine leaves are just covered. Crush a stock cube over them and add a small dash of olive oil and the juice of half a lemon to the water. Finally, weigh down the rolls with an inverted soup plate (this prevents the leaves from unrolling) and simmer for an hour at a low temperature.

Tip: – The same stuffing can also be used to stuff tomatoes, zucchini, melanzane, peppers or possibly potatoes.

– For the filling you can also add pine nuts.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

Related Recipes:

Stuffed Vine LeavesDolmssdes are a classic Lenten dish, but are also popular as an entrée at other times. The stuffed vine... Stuffed Vine Leaves with Mango SauceSoak the raisins in the water. Grate the peel from half of the lemons and set aside. Squeeze the lemon. For 50... Stuffed Vine LeavesFor stuffed vine leaves, put the vine leaves in cold water for 30 minutes. Chop onion and fry in oil. Add the... Stuffed Scalloped Vine LeavesRemove the crust from white bread, soak in milk, then wring out well. Sauté onion in butter, mix with juice... Pickled Mixed VegetablesFor pickled mixed vegetables, mix vinegar and salt and let stand. Wash the vegetables. Cut cabbage leaves into... Zucchini Stuffed with Pike on Spinach Noodles and Lime SauceFinely dice the pike fillet or turn through the middle disc of the meat grinder and place in a suitable bowl... Gratinated Minced ZucchiniRinse the vegetables, trim the ends of the zucchini and cut in half lengthwise. Remove the seeds with a sharp... Stuffed ZucchiniH source -Hobbythek 284 Cut the large zucchini in half and scoop out with a spoon. Cut the two small zucchini... Ratatouille with VariationsA great zucchini recipe for every taste: Ratatouille: 1. blanch (scald) tomatoes, rinse, skin, quarter and... Sushi Variations – Otto KochRinse long-grain rice in a sieve under sufficiently cold water until it remains clear. Now drain and swell the...