ReceptnaptárPunjene vinove listove (Balkan stuffed vine leaves)
Stuffed vine leaves are a shared heritage of the Balkans and the Middle East, traditional in Macedonia, Bulgaria and Greece alike. The little rolls are filled with minced meat and rice, and the slightly tart flavour of the vine leaf makes them special. They are served with garlic yogurt. Rolling them takes time, but in company it goes quickly.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- If the vine leaves are preserved in brine, rinse them and scald them with hot water so they aren't too salty.
- Mix the mince with the rice, onion, paprika, salt and pepper.
- Put a small heap of filling on the veined side of each vine leaf, fold in the sides and roll into a tight little parcel.
- Line the bottom of a pot with a few extra leaves, then pack the stuffed rolls on top, closely and tightly.
- Pour in enough water to just cover, put a plate on top to weigh them down and cook covered for 45-50 minutes.
- When the rice and meat are tender, take off the heat and leave to stand for 10 minutes.
- Mix the yogurt with crushed garlic, salt and a little lemon juice.
- Serve the stuffed vine leaves with the garlic yogurt.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rinse leaves preserved in brine thoroughly and scald them, otherwise the dish will be too salty.
- Put the filling on the veined side of the leaf, so that the outside of the roll is smooth and attractive.
- Put a plate on top of the rolls, because it holds them in place during cooking and stops them opening.
Frequently asked questions
Can they be made with fresh vine leaves?
Yes, scald young, tender leaves for 1-2 minutes so that they become pliable. Their flavour is milder, so a little lemon juice suits them well.
Can they be made without meat?
Yes, with just rice, onion, mint and dill: this is the fasting version. Served cold with olive oil and lemon, it makes a particularly delicious starter.
Similar recipes
- Sogan-dolma (Bosnian onions stuffed with minced meat) · South Slavic
- Etli yaprak sarma (vine leaves stuffed with minced meat and rice, with yoghurt) · Middle East & Caucasus
- Hungarian stuffed peppers in tomato sauce · Hungarian
- Stuffed peppers in tomato sauce (punjena paprika) · South Slavic
- Stuffed peppers (farshirovanny perets) · Russian
- Dolmades (stuffed vine leaves) · Greek
More south slavic ideas
- Balkan spiced meat patty with onion (pljeskavica)
- Balkan aubergine bake (musaka)
- Balkan fish soup
- Marinated meat skewers (ražnjići)
- Baked sauerkraut with duck (podvarak)
- Courgettes stuffed with spiced mince (punjene tikvice)
- Grilled trout with Balkan spices
- Bosnian pot (bosanski lonac)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings