• ½ kilo fresh vine leaves
  • Water
  • ½ kilo minced meat
  • 1 cup of washed rice
  • 1 finely chopped medium onion
  • ¼ bunch finely chopped parsley
  • 2 finely chopped tomatoes
  • 1 tablespoon tomato paste
  • 2 medium lemons
  • ½ glass of olive oil
  • Salt and pepper


4 people, preparation time 90 minutes

Boil the vine leaves for 5 minutes and let them drain. If fresh leaf is not used, boil it for 10 minutes. Add minced meat, rice, onions, parsley, tomatoes, tomato paste, lemon juice, olive oil, salt and pepper in a large bowl and mix well.

Place vine leaves one by one in a flat plate. Cut the stem and put a tablespoon of the prepared mixture in the middle of the leaf and roll. Place the stuffed leaves tightly in the pot. Add boiled water and place a small plate on top to push the stuffed leaves down into the water. Cook 45 minutes on low heat. Serve hot with salad, yogurt, french fries.

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