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Category:appetizers    |
| INGREDIENTS |
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| METHOD |
Drain the vineleaves.Sautee the onions in half the oil until they get a golden color. Add the rice, salt, pepper, parsley, dill and mint and half a glass of water. Cook until the water is absorbed. Use a tea spoon to count the portion of the rice mixture required for each leaf. Place on each leaf the appropriate portion of rice and then fold each leaf to make a little parcel. In a large sauce pan place the vineleaves one close to each other. Put a plate on top of them in order not to open.Add the remaining oil, 2 cups boiling water and the lemon juice. Cook in low heat. The vineleaves are served cold with egg and lemon sauce. |
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