Greek Meze: Stuffed Vine Leaves

Ingredients for 9 servings:

• 1 onion(s), red
• 3 garlic cloves
• 8 tbsp olive oil
• 500 g minced lamb
• 100 g risotto rice
• 2 tbsp mint, fresh, finely chopped
• 1 tbsp dill, fresh, finely chopped
• 1 tbsp flat-leaf fresh parsley, finely chopped
• Salt and pepper, freshly ground
• 500 g vine leaves
• 1 lemon(s)
• 1 lemon(s), for garnishing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

For the filling, brown the minced lamb in a pan with oil. Add the finely chopped garlic, chopped red onion, and herbs. Stir in the risotto rice, deglaze with a little water, and let it swell until the rice is half-cooked. Blanch fresh vine leaves; rinse brine-preserved leaves thoroughly with water and pat dry. Remove the stems and place them on the table with the back facing up, so the leaf veins are visible. Place a teaspoon of the lamb and rice filling in the center of the vine leaf, fold in the sides of the leaf, and roll the leaf up from the wide side to the tip. Line a pot with vine leaves and fill with the stuffed vine leaves. Slice a lemon and place it on top. Fill the pot with water until the vine leaves are just covered. To weigh them down, place a plate in the pot that is large enough to leave a few millimeters of space around the edge. Let everything simmer for 1 to 1.5 hours. It’s best to test a stuffed vine leaf after 1 hour. Once the rice is cooked and the vine leaves are nice and tender, you can remove the rolls and serve.