Best Advice to Preparing 5-Star Stuffed vine leaves

Wishing to dine Stuffed vine leaves a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with helpful instructions on preparing a Stuffed vine leaves like a famous chef made.

We hope you got benefit from reading it, now let's go back to stuffed vine leaves recipe. To make stuffed vine leaves you only need 14 ingredients and 10 steps. Here is how you cook that.

To cook an unforgettable Stuffed vine leaves, below are the ingridients needed:

1. Get 2 of large jars vine leaves in brine..
2. Provide 2 1/2 of cups/800g long grain rice.
3. Get 2 cups of extra virgin olive oil.
4. Use 5 of large onions.
5. Take 10 of spring onions.
6. Take 1 cup of picked chopped fresh mint or 5 tbsp mint sauce.
7. Provide 4 tbsp of crushed garlic.
8. Take 2 cups of pine nuts.
9. Get 1 cup of chopped dill.
10. Prepare 2 cups of chopped coriander.
11. Provide 1 cup of lemon juice.
12. You need 2 tbsp of salt.
13. Prepare 2 tbsp of fresh ground black pepper.
14. Take 3 cups of cold water.

After preparing the materials, next you are good to cook your appetizing Stuffed vine leaves by following the procedures on this section:

1. Unpack leaves drain and place into large sink of cold water, carefully separating them and leaving them to soak while we prepare all other items..
2. In a large wok or frying pan, add 3/4 of the oil and sauté onions for 5 mins,.
3. Remove from the heat and add all the rest of the prepared dry ingredients, mix well.
4. Remove the leaves from the water, stack into 2 size piles very small for patching and large for full leaves. Stack them dull side down as this is the side we will put the filing into. After few minutes press the flat of your hand onto the plate to remove any extra water..
5. Once the wok mixture has cooled. Place a leaf down vain/dull side up, with the point facing away from you. Place 1-2 teaspoons of the filing into the centre of the leaf, roll away from you half the way down the leaf, then fold in the sides and then continue until you have a small parcel. "Do not roll too tight as the rice needs to cook and expand. If any leaves tear just use the very small ones to patch the inside holes.".
6. Place leaf seam-side down into a deep sauce pan, continue until you have finished all the parcels, stacking them nearly with a little room for slight expansion..
7. Add all the wet ingredients including the remainder of the oil. When adding the cold water use just enough to cover the leaves. Place a plate or flat lid on the top of the prepared leaves. Cover with second lid or tin foil..
8. Bring the pan to the boil then turn down to the lowest setting and leave for 60mins. Then turn off the heat and leave the pan until cool..
9. I like to keep any remaining liquid at the bottom of the pot as a dipping liquid, it can be diluted with a little cold water abs lemon juice. Serve with lemon wedges..
10. Enjoy. Pls post and share. Thank you BLACK BELT CHEF..

This is a typical vegetarian version. As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning). Lay all your dolmas side by side and tuck very tightly. Greek Dolmades - Stuffed Grape Vine Leaves by Greek chef Akis Petretzikis. This is an extremely popular, delicious, traditional Greek dish that you will love!

Recipe : Stuffed vine leaves

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Simple tips to make Stuffed vine leaves

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Even though created from limited ingridients, but the outstanding taste of the Stuffed vine leaves you will serve using this recipe is a guarantee. Limited ingridients is one of the case which makes many people choose not to cook. So, if you wish your family can serve delicious dish with limited ingridients, share this recipe so that they will be able to view this helpful recipe.

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