Stuffed Vine Leaves From the Steamer

For the stuffed vine leaves, clean the spring onion and cut into fine rings. Place in an unperforated cooking container with rice, pine nuts, raisins, saffron and a little salt, pour 200 ml of water so that the rice is covered and cook (at 100°C for 18 minutes or at 120°C for 9 minutes).

Let the rice cool and season with salt, lemon juice and mint. Crumble feta and fold in.

Thoroughly rinse vine leaves under hot water, drain well, cut stems if present, cut thicker midribs flat or remove. Spoon 1-2 tsp rice mixture on top, depending on size of leaf, fold sides over and roll up tightly. Place tightly in a greased, perforated cooking container.

Wash lemon hot, dry, cut into thin slices, put between the stuffed vine leaves with bay leaves and cook (at 100°C for 20 minutes or at 120°C for 10 minutes).

Serve the vine leaves hot or lukewarm. Serve with pita bread and a dip.

Preparation Tip:

Stuffed vine leaves can be well prepared and served cold. To do this, drizzle the stuffed vine leaves with oil against drying and store in the refrigerator.

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