September 13, 2016
Traditional Greek snacks
4 hrs 30 mins
Vine leaves fresh or preserved
1 cup of short grain rice,
2 tablespoons of parsley,
1 tablespoon of dill,
1 small onion very finely diced
a pinch of salt.
1Mix well add 1 tablespoon of the mix to center bottom of the leave roll tightly.
2Put a few of the broken leaves in the bottom of the bowl.
3Then layer the stuffed ones.
4Top with a few more of the broken leaves.
5Pour over the juice of 1 lemon and water until it has totally covered the leaves.
6Cook on low for 4 hours.
7Allow to go cold then enjoy
8You can add diced char grilled eggplant to the mix
Submitted by Lea Lee
June 20, 2021
Same question as Marie. If not cooked, how to keep rice from poking through leaves?
May 7, 2017
The rice is not cooked?
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.