Where there are grape leaves
At the time of the grape harvest you can get fresh grape leaves from any wine grower. Since every vineyard is privately owned, you should not help yourself without being asked. Pay attention to a controlled organic cultivation, so that the foliage is not contaminated with pesticides. Grapevine leaves are available fresh in specialty markets or canned in the supermarket. They have been preserved with salt and must be soaked in cold water for about an hour before further processing.
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Prepare the filling
There are no limits to your creativity when it comes to the filling. You can fall back on classic recipes from the southeastern region and fill the leaves of the grapevine with a spicy garlic rice, or in addition currants, pine nuts and Cloves to add. A mixture of lamb and onions tastes delicious. Grill fans use marinated fish cubes and lard the grape leaves with them. Feta cheese offers a vegetarian variant. Small fish such as sardines, barbels and herrings are suitable for steaming in the leaves of the grapevine.
preparation
To properly fill leaves, the area of the leaf should be about the size of the palm of your hand. Wash the foliage thoroughly and submerge it in boiling water. The duration of this treatment depends on the thickness and ranges from a few seconds to three minutes. Then rinse the vegetables in cold water. Lay the top of the sheet down so that you can see the shiny side later.
How to fill the sheets:
- Put the filling in the middle of the leaf
- Fold sides inwards
- Roll up the sheet into a packet
Be careful not to roll up the grape leaves too tightly. Rice swells when cooked, so the rolls easily burst. Place the rolls close together in a baking dish and weigh them down with a plate. Add a marinade of water, a dash of lemon juice and olive oil and let the feast simmer in the oven for 45 to 60 minutes.
