Ingredients:
35-40 large fresh vine leaves
600-650g minced pork
1/2 glass rice, washed and drained
3-4 tablespoons oil
ground cinnamon and pepper
dried mint
1/2 bunch parsley, finely chopped
1 onion, finely chopped
2 lemons, squeezed
2 chicken stock cubes, dissolved in 1/2 glass boiling water
1 1/2 tablespoons tomato puree
1 glass ripe tomatoes, grated
1-2 ripe tomatoes, sliced (optional)
1 large potato, sliced (optional)
5 tablespoons olive oil
Method
Blanch the vine leaves in boiling water for a few minutes and drain. The leaves will change colour, become darker.
To make the stuffing combine the mince meat, rice, pepper, cinnamon, mint, parsley, onion, lemon juice, chicken stock, tomato puree, grated tomatoes and half the oil.
To shape rolls, lay the leaves with smooth side down on a flat work surface (I use a large plate because there is a lot of juice). Divide the mixture between the leaves and roll up folding stem and sides over stuffing and squeezing lightly to keep it in. If desired place the sliced tomatoes and potatoes on the base of a large pot and then arrange the stuffed vine leaves close together in rows on top. Pour over the rest of the oil and 1/2 glass of water. Place a plate on top, face down, to press them and keep them from opening while they cook. Cover and simmer for about 40 minutes. While cooking keep and eye on the water level and add some if needed. When you are ready to serve overturn on a platter so that sliced tomatoes and potatoes and on top. Enjoy!
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