Making Stuffed Vine Leaves

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Play, download and edit the free video Making Stuffed Vine Leaves.

Today we're making stuffed vine leaves. This recipe is traditionally suitable for both vegetarians and vegans as it doesn't require animal products, and so we haven't needed to adapt anything.

You can make vine leaves with bulgur or couscous too and the cooked leaves will be very glutinous and sticky, but we chose to make this batch with basmati rice. A pack or jar of vine leaves is too much to fit in our red dish and so it makes two batches. The opened leaves can be kept in the fridge - under a layer of fresh water - for a couple of days. Alternatively you could freeze them, too.

The flavouring of the filling is very flexible, so feel free to add more or less of different ingredients depending on what you enjoy eating. The most tricky bit is the folding, but once you have learned the technique you'll find a rhythm.

You also don't need to make as much as we did and it's okay to use just 200g or a single cup of rice, couscous or bulgur wheat when making the filling. In many ways having a bit more space in the pan for the vine leaves to swell as they cook is a good thing.

Stuffed vine leaves are best made when you're feeling relaxed and aren't too hungry as they do take a lot of time to prepare and can't be rushed. They're worth the effort though because they taste so much nicer fresh and warm than the tinned version or cold vine leaves you can buy at a deli - though those are good too!

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