Zeynep’s Secrets – Filled Vine Leaves Recipe

Today I would like to share with you my mum’s filled vine leaves recipe, which is one of my most favourite Turkish vegetarian dishes.

You need following ingredients:

– 500g rice
– 500g vines leaves (pickled, fresh or stored)
– 3 small onions
– Parsley
– 2 teaspoon mint
– 1 teaspoon black pepper powder
– 1 glas olive oil
– Salt
– Pine nuts
– Dried Corinth raisins/dried berries
– Lemon
– Pomegranate syrup
– Cinnamon

First, we cut the onions very thinly, add the onions into a pan with olive oil and start simmering. Now we add the washed rice into the pan and stir constantly for 5-10 minutes. Next, we add all the other ingredients, starting with the pine nuts, dried mint, dried Corinth raisins, pepper, cinnamon, salt, pomegranate syrup, lemon juice, chopped parsley and water. Give it another mix and cook on medium heat for 15-20min, until all the liquid is absorbed by the rice.
Once cooked, we let it cool.

Now we will start putting the vines leaves in boiling water and let it soak for a few minutes.

Now comes the fun part. Take the soft vines leaves and open them nicely, they are fine so be careful they break easily. You should chop up the ends of the leaves too. You take one teaspoon of the cooled rice mix and start rolling the vines leaves, fold the sides inwards and then roll the leaf like a cylinder.
Put every rolled vine leave into a pan, side by side, very tightly.
Once you are done, add some lemon slices and olive oil on top of the vines leaves. Put a plate upside down on top of the whole filled vines leaves so they can’t separate, add boiling water, cover the top of the pan and cook on medium heat for about 45-60min until all the water is absorbed.

Once it is cooled down and enjoy, it also tastes very good with yoghurt!

Enjoy and let me know if you have any questions. I hope it goes well!


Published by Zeynep Doenmez

I am a multi-lingual yoga instructor & fitness model.

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