Vine-leaf rolls with sour cherries
Stuffed vine leaves with sour cherries and yoghurt.
Ingredients
- About 30 vine leaves (brined or fresh)
- 1 cup (200 ml, about 180 g) rice
- 2 onions
- 1 cup (200 ml, about 150 g) pitted sour cherries (fresh or frozen)
- Half a cup (100 ml) olive oil
- 1 tsp (5 ml) sugar
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) dried mint
- 200 g thick strained yoghurt, to serve
Method
- Soak brined leaves in a few changes of water to remove the salt; blanch fresh leaves in boiling water for a few seconds.
- Soften the onions in the olive oil, then stir in the rice, salt, sugar, mint and half the sour cherries.
- Place a little filling on the veined side of each leaf, roll tightly and pack into a pan.
- Scatter the rest of the cherries on top, add hot water to just cover, weigh down with an upturned plate and simmer gently for 40-45 minutes.
- Let them cool in the pan, then serve with yoghurt and the cherry cooking juices.
These recipes are inspired by the plates at our restaurant and adapted for cooking at home. The plates at the restaurant may differ from these recipes, so if you have an allergy, please ask us before you order. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.