How To Make Stuffed Vine Leaves with Georgie Hayden | Authentic Cypriot Recipe

ground meat

🥗Healthier: quinoa

💰Cheaper: lentils

Quinoa offers a protein-rich, gluten-free option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and nut-free.

rice

🥗Healthier: cauliflower rice

💰Cheaper: bulgur wheat

Cauliflower rice reduces carbs while bulgur is budget-friendly.

Heat a couple of tablespoons of olive oil in a pan to cover the base.

Finely chop the onion and sauté it in the olive oil until softened.

Add pork mince to the pan and cook until browned, releasing moisture.

Stir in a heaped tablespoon of tomato puree and cook it to release flavors.

Add washed rice to the pan and mix well with the meat and onion.

Stir in chopped parsley, dried mint, salt, cinnamon, and black pepper.

Prepare vine leaves by placing them vein side up on a flat surface and adding a tablespoon of filling at the base.

Fold the sides over the filling and roll tightly from the base to the tip.

Layer sliced tomatoes at the bottom of a pot to prevent sticking and place the stuffed vine leaves seam side down.

Add more vine leaves on top and pour boiling water over them until just covered.

Cover the pot and cook on high heat for about 40 minutes until the rice absorbs the water and the leaves are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens