Recipe

Olive Oil Stuffed Leaves

Ingredients

• 1 kg of vine leaves (pickled or fresh)
• For internal mortar;
• 1 tea glass of olive oil (125 ml)
• 3 onions
• 1 diced tomato
• 2 cups of rice
• 2 tablespoons of peanuts
• 2 tablespoons of currants
• 1 tablespoon of dried mint
• 1 dessert spoon allspice
• 1 dessert spoon of granulated sugar
• 1 dessert spoon salt
• 1 teaspoon of black pepper
• 1 teaspoon cinnamon
• 1 handful of parsley
• 1.5 cups of hot water (300 ml)

For the above

• Juice of half a lemon
• Lemon slices
• 2 tablespoons of olive oil
• 1 dessert spoon granulated sugar
• 2,5 cups of hot water (500 ml)

Preparation 

Soak the vine leaves in water to remove the salt. Put the olive oil in a pot; add the chopped onions, pine nuts and zante currant and roast them. Add grated tomato, and salt and then add the spices, lastly stir everything together. Add the water and cook over low heat until the water is absorbed. After removing it from the stove, add the parsley. After the filling rests, wrap the leaves. Properly arrange the wrapped leaves in the pot. And place the lemon slices on top. Add the juice of half a lemon, olive oil and sugar. Add enough water to cover the wraps. After boiling, turn the heat down to low. And cook until the water is absorbed.