Lemon Vine Leaves

Deborah Dana
Deborah Dana
This recipe is truly spectacular and will make you think twice before buying them pre-made again. The rice filling with tomato and onion is light and delicious, and the citrus flavor they take on while cooking is delightful.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 36 fig leaf, washed and dried
  • 4 onions, finely chopped 4 onions, finely chopped
  • 3 tomatoes, finely chopped 3 tomatoes, finely chopped
  • 1/2 cups toasted pine nut
  • 4 tablespoons fresh parsley, chopped
  • 1 teaspoon baharat
  • 1 teaspoon cumin powder
  • 3 cloves garlic 3 cloves garlic
  • 1 cup long grain rice
  • 1/2 cups lime juice 1/2 cups lime juice
  • 2 tablespoons peppermint, chopped
  • 1 tablespoon salt 1 tablespoon salt
  • 2 tablespoons sugar 2 tablespoons sugar
  • olive oil olive oil
Preparation
1h 20 mins
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  • Start by making the filling for the vine leaves. Use a food processor to finely chop the onion. Heat 1 tablespoon of olive oil in a large skillet and cook the onion for 5-6 minutes.
  • Add the Arabic pepper, cumin, garlic, parsley, pine nuts, and chopped tomato to the onion. Cook for 4-5 more minutes and pour into a bowl.
  • Bring the rice to a boil with 3/4 cup of water; once the water has been absorbed, pour the semi-cooked rice into a bowl with the onion and tomato. Mix well.
  • Now begin to fill the vine leaves. Place a leaf in front of you with the veins facing up. Place a tablespoon of filling in the center of the leaf, near the base. Fold the bottom leaves and the side leaves over the filling and roll carefully, pressing to make them firm. Repeat with all the vine leaves.
  • In a pot, place 2 tablespoons of olive oil and arrange the vine leaves tightly so they do not open while cooking.
  • Cook the vine leaves over medium heat.
  • Prepare the citrus sauce by combining lemon juice, salt, sugar, and fresh mint. Pour over the vine leaves. Completely cover the leaves with water and place a heat-resistant plate on top to keep them in place.
  • Allow the water to come to a boil, reduce the heat to low, cover the pot, and cook for 30-45 minutes or until the water has been absorbed.
  • Remove the vine leaves from the heat and allow them to cool. Serve chilled.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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