Stuffed vine leaves with yoghurt tahini sauce

14 Mar

Woman is nearly becoming a woman of a certain age. That age being 30. Woah.

The day after she turned 29, she fashioned herself a list of 30 things to do before she turns 30. Generally, it’s a typical list: career goals, travel KPIs, 10km race targets, extreme sports commitments and, you know, learning to play the accordion. Among the orthodox hit list, are some exceptionally lame inclusions. One being the home made manufacture of stuffed vine leaves.

This recipe is modified from the totally brilliant From the Tables of Lebanon veggie cookbook. It’s such an un-photogenic (there are no photos) cook book, Man Woman love it. Everything we’ve cooked from it has been good. Lebanese!

Making your own stuffed vine leaves is not as time-consuming or difficult as Woman thought – otherwise she wouldn’t have put it off for so many years. It is, though, something you definitely want to make in bulk because once you start you get a whole production line thing happening.

Stuffed vine leaves (makes 18)

  • 1 packet of vine leaves in brine
  • 1 C short grain rice
  • 2/3 C tinned chopped tomato (or 1.5 tomatoes)
  • 1 spring onion
  • 1/2 C olive oil
  • 1/2 C parsley, chopped
  • 1/2 tsp allspice powder
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 TBSP dried mint

Combine all ingredients bar the vine leaves in a bowl.

In the middle of each vine leaf (rinse before using), place a tablespoon sized log-shaped dollop. Roll over once, tuck the sides in and continue rolling.

When all are rolled, line an oiled heavy-bottomed pot with thin sices of potatoes. Stack vine leaves in layers, cover with 1.5 cups of water (and salt) and top with a heat-proof plate (like terracotta).

Bring to a boil, then simmer for a further 40 minutes.

Don’t discard the potatoes! They’re some kind of wonderful on their own, and I’m sure the Lebanese wouldn’t throw them away.

Yoghurt tahini sauce

  • 1.5 TBSP tahini
  • 2 TBSP yoghurt
  • 2 TBSP lemon juice
  • 3 TBSP water
  • salt

Mix water, tahini, salt and lemon juice first with a fork or whisk. When combined, add yoghurt and combine.

Estimated cost (with sauce): £2

Musical accompaniment: Noah and the Whale

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2 Responses to “Stuffed vine leaves with yoghurt tahini sauce”

  1. Salaam Hearts March 17, 2011 at 9:17 am #

    Yes a nice and easy recipe, and what a delicacy it is. Can be easily prepared at home in less time.

  2. Mama Lebanese Kitchen March 21, 2011 at 11:20 am #

    Yes I agree, it is indeed a nice recipe. It is my favourite Lebanese dish, and most of the Lebanese Cuisine Die Hards

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