Vine leaves
Wrapping food in vine leaves before cooking is a trick I learnt from Lena, my ever inspiring neighbour – it protects the meat as it cooks and keeps the contents moist. You can use preserved vine leaves (that come in packets from delis) or use fresh ones, if you have access to a grape vine. If using fresh vine leaves, trim of any stem then place in a large heatproof bowl, cover with boiling water and leave for at least 3 minutes to soften, then refresh under cold water. If using preserved ones, rinse under cold water to remove the brine, and drain. All of these dishes are perfect with a simple yoghurt and cucumber sauce. To make it combine 1 coarsely grated Lebanese cucumber, 200ml thick natural (plain) yoghurt, 2-3 crushed cloves of garlic, a handful of chopped mint leaves and a squeeze of lemon juice.
Greek-style lamb burgers
2 sliced white bread, crusts removed
milk, for soaking
1 red onion, finely chopped
1 clove garlic, crushed
1–2 long red chillies, chopped
4 tablespoons chopped mint
600 g lamb mince
1 teaspoon ground cumin
grated zest of 1 lemon
125g feta cheese, crumbed
24 preserved vine leaves
pita bread, to serve
Break the bread into pieces and soak in a little milk for 5 minutes. Squeeze dry, then crumble into a large bowl. Add the onion, garlic, chilli, mint, lamb, cumin and lemon zest. Mix well. Gently mix through the feta. Season with salt and pepper.
Form into 8 hamburgers. Place 3 vine leaves, slightly over lapping on the bench top. Top with a burger and bring over the leaves to wrap the burger. Secure with toothpicks.
Preheat the oven to 200C. Heat the olive oil in a large frying pan over medium heat, add 4 burgers and cook for 3–4 minutes each side. Transfer to a roasting tray. Repeat with remaining burgers. Transfer the tray to the oven and cook for 15 minutes. Serve with warmed pita bread and yoghurt sauce. Serves 4
Dolmades (stuffed vine leaves)
1 tbsp olive oil
1 brown onion, finely sliced
2 garlic cloves, crushed
125g risotto rice, rinsed and drained
50g sultanas
50g pine nuts, toasted
Juice 1 lemon
185ml (3/4 cup) water
4 spring onions, thinly sliced
handful fresh mint and flat leaf parsley leaves, chopped
20 preserved vine leaves
Yoghurt sauce (see introduction)
Heat the oil in a large saucepan and fry the onion and garlic until soft. Add the rice, sultanas, pine nuts and lemon juice and fry, stirring, for 1-2 minutes. Add the water, bring to the boil, reduce the heat, cover, and simmer very gently for 15 minutes, then turn off the heat and leave to cool.
Once the mixture has cooled, add the spring onions, mint and parsley.
Rinse the vine leaves in water and dry with kitchen towel. Place the leaves on a board and put about two teaspoons of the stuffing on each leaf and roll into a tight parcel. Chill until ready to eat.
You can serve them either cold or warm (just warm them in a steamer or in a tray in the oven). Serve them with the yoghurt sauce. Makes about 20.
Vine wrapped fish skewers
About 30 preserved vine leaves
4 large fillets fish, skin removed
2 cloves garlic, crushed
1 teaspoon ground cumin
3 tablespoons olive oil
Juice 1 lemon
Yoghurt sauce (see introduction), to serve
Lemon wedges, to serve
Rinse the vine leaves in water and dry with kitchen towel. Cut the fish fillets into large bite-size pieces and place in a bowl. Combine the garlic, cumin, olive oil and lemon juice and pour over the fish. Season with salt and pepper and mix to combine. Marinate in the fridge for 1 hour.
Lay one vine leave on a board and top with a piece of fish. Wrap into a small parcel. Repeat with remaining fish. Push two parcels onto each skewer.
Cook the skewers on a hot barbecue or under a preheated grill for 2-3 minutes each side. Serve with yoghurt sauce and lemon wedges. Serves 4
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