I enjoy rolling the filling into stuffed vine leaves, once you get started it’s quite meditative. Vine leaves come in large packs, which is just as well, as some will be too small or too large and some will tear. It’s worth making a big batch, so consider doubling the recipe and freezing the excess. They can be steamed from frozen and are a real crowd pleaser. They’re great served hot or cold with a glass of Greek ouzo or Turkish raki. Everyone has their own technique for rolling, I fold the piece of leaf closest to me over the rice and gently pull the leaf-covered rice back towards me to give it a cylindrical shape, then fold in the sides and roll away from me, tucking in the sides as I go to form a neat roll.
Makes about 35 pieces
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