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Dip the vine leaves in boiling water and lift immediately; then refresh under cold water and drain.
Start to prepare the stuffing by half cooking the Rice in boiling water, strain and set aside.
In a deep frying pan, melt Butter, add Minced Meat, and sauté for 10 minutes on medium high heat. Add to the pan the Cinnamon, Tarragon, Raisins, 4 tbs Dibis Raman, chopped Walnuts and sauté for another 5 minutes.
Gently add half cooked rice, taking care not to break the rice grains.
Spread each vine leaf (shiny side down) on a flat surface. Put 1 tablespoon or teaspoon of the stuffing on each leaf (depending on the size); fold its sides a bit and roll it.
Tightly Arrange and pack the stuffed vine leaves together in layers in a medium size pot with no space between.
Put a heavy plate on top to keep the rolls in shape during cooking.
Add MAGGI Chicken Stock, Water and Dibis sauce into the pot up to a level that covers the vine leaves rolls, and then add the lemon juice. Bring to boil, then cover and simmer for 1 hour, or until the leaves are tender. (Add hot water while cooking if necessary)
Arrange the stuffed vine leaves in a platter. Serve with the remaining stock aside.
Per Portion of 300g
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