STUFFED VINELEAVES RECIPE
Recipe makes approximately 60
INGREDIENTS
1kg Pork Mince*
100 Vines Leaves
2 Large Chopped Onions
20 Fresh Mint Leaves
1 Chicken/Vegetable Stock Cube
Half Cup Lemon Juice
150g Rice
1 Tin Chopped Tomatoes
Half a Bunch Chopped Parsley
Half Teaspoon Salt
Half Teaspoon Ground Pepper
Half Teaspoon Ground Cinnamon
*For Vegi Option just use more rice
METHOD
- Fry onions in a medium pan
- Add tomatoes & chicken stock and bring to the boil then switch off
- In a large bowl all mince meat, parsley, rice, lemon juice, spices, herbs and mix
- Add the onion mix to the bowl and mix all ingredients together
- Line a pan with approx 5 vine leaves
- Begin to put about a tablespoon of mixture on each leaf and roll
- If you are using fresh leaves just boil boiling water over them to soften before use
- Roll koubebia and add to pan in rows
- On the last layer, place about 5 leaves on top then cover with a plate and put a mug with water on it to hold koubebia in shape
- Add water to cover the plate
- When the water boils, simmer for approx 1 hour and switch off