кстати, могу подбросить рецепт - это из книги Book of Jewish Food, я ее недавно прочитала и очень впечатлилась
Cold Stuffed Vine Leaves
Makes about 40
While Muslims preferred their vine leaves hot and stuffed with minced meat, Jews had them cold with rice. This family version is a combination of Syrian and Turkish styles. The pine nuts and raisins are the Turkish legacy.
250g (9oz) vine leaves preserved in brine
200g (7oz) long-grain rice
2 medium tomatoes, finely chopped
1 medium onion or 4 spring onions, finely chopped
2 tablespoons chopped mint leaves
2 tablespoons chopped flat-leafed parsley
2 tablespoons chopped dill or fennel leaves
½ teaspoon cinnamon
¼ teaspoon allspice
salt and black pepper
2 tablespoons pine nuts (optional)
1½ tablespoons raisins or currants (optional)
lettuce leaves or sliced potatoes to line the saucepan
3 or 4 garlic cloves, slivered
150ml (5fl oz) olive oil
1 teaspoon sugar
juice of 1 lemon
1 lemon, cut in wedges
To remove the salt from the vine leaves, pour boiling water over them and soak for 20 minutes, then drain and rinse in cold water. For the stuffing, mix the rice with the tomatoes, onion or spring onions, mint, parsley and dill or fennel leaves. Add the cinnamon, allspice, salt and pepper and, if using, pine nuts and raisins, and mix well. Line a heavy-bottomed saucepan with lettuce leaves or sliced potatoes to prevent the stuffed vine leaves from burning. Place a vine leaf on a plate, vein side up and stem end towards you. Put 1 heaped teaspoonful of the filling in the centre near the stem end. Fold this edge up over the filling, then fold both sides towards the middle and roll up loosely like a tiny cigar. Squeeze gently. The rolls must not be tight – allow some room for the rice to expand in them, or the leaves may tear. Stuff all the leaves in the same way and pack them into the saucepan side by side in tight layers on top of the lettuce leaves, with the points of the vine leaves towards the bottom of the pan. Slip a piece of garlic between them here and there. Mix the olive oil with 150 ml (5fl oz) of water, the sugar, and the lemon juice, and pour over the stuffed leaves. Put a small plate on top to prevent them from unrolling. Simmer over very low heat with the lid on for about 1 hour, adding a little water occasionally as the liquid is absorbed. Cool in the pan before turning out. Serve cold with the lemon wedges.
Note
If you have fresh vine leaves, all you need to do is plunge them in boiling water until they become limp (they do so in seconds), then drain.
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Date: 2014-07-30 08:24 am (UTC)Cold Stuffed Vine Leaves
Makes about 40
While Muslims preferred their vine leaves hot and stuffed with minced meat, Jews had them cold with rice. This family version is a combination of Syrian and Turkish styles. The pine nuts and raisins are the Turkish legacy.
250g (9oz) vine leaves preserved in brine
200g (7oz) long-grain rice
2 medium tomatoes, finely chopped
1 medium onion or 4 spring onions, finely chopped
2 tablespoons chopped mint leaves
2 tablespoons chopped flat-leafed parsley
2 tablespoons chopped dill or fennel leaves
½ teaspoon cinnamon
¼ teaspoon allspice
salt and black pepper
2 tablespoons pine nuts (optional)
1½ tablespoons raisins or currants (optional)
lettuce leaves or sliced potatoes to line the saucepan
3 or 4 garlic cloves, slivered
150ml (5fl oz) olive oil
1 teaspoon sugar
juice of 1 lemon
1 lemon, cut in wedges
To remove the salt from the vine leaves, pour boiling water over them and soak for 20 minutes, then drain and rinse in cold water.
For the stuffing, mix the rice with the tomatoes, onion or spring onions, mint, parsley and dill or fennel leaves. Add the cinnamon, allspice, salt and pepper and, if using, pine nuts and raisins, and mix well.
Line a heavy-bottomed saucepan with lettuce leaves or sliced potatoes to prevent the stuffed vine leaves from burning. Place a vine leaf on a plate, vein side up and stem end towards you. Put 1 heaped teaspoonful of the filling in the centre near the stem end. Fold this edge up over the filling, then fold both sides towards the middle and roll up loosely like a tiny cigar. Squeeze gently. The rolls must not be tight – allow some room for the rice to expand in them, or the leaves may tear. Stuff all the leaves in the same way and pack them into the saucepan side by side in tight layers on top of the lettuce leaves, with the points of the vine leaves towards the bottom of the pan. Slip a piece of garlic between them here and there.
Mix the olive oil with 150 ml (5fl oz) of water, the sugar, and the lemon juice, and pour over the stuffed leaves. Put a small plate on top to prevent them from unrolling. Simmer over very low heat with the lid on for about 1 hour, adding a little water occasionally as the liquid is absorbed. Cool in the pan before turning out. Serve cold with the lemon wedges.
Note
If you have fresh vine leaves, all you need to do is plunge them in boiling water until they become limp (they do so in seconds), then drain.