1 Preperation Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown. 2 Turn off the heat and add the meat, rice, pepper, paprika, dried vegetable stock, parsley and basil.
2
Mix all the ingredients together. 3 Carefully unwrap the vine leaves.
3
Place one vine leaf on your hand with the base on the bottom of your palm and the point pointing towards the top.
4
Add a second vine leaf with the point pointing downwards and base of the leaf at the top of your fingers. there should be a good overlap.
5
You can do this on a flat surface if preferred. 4 Place a spoonful of the meat and rice mixture in the middle of the leaves.
6
Fold the bottom of the leaf over the mixture, fold in both sides and the roll the leaf upwards sealing in the mixture into a parcel shape. 5 Layer a layer of vine leaves covering the bottom of a deep saucepan and then add the vine leaf parcel on top. 6 Make as many vine leaf parcels as the meat and rice mixture will make adding each one to the saucepan.
7
Pack the parcels side by side util the saucepan is covered, then start another layer on top. 7 Cooking Pour into the saucepan enough boiling water to just cover the top of the vine leaves and bring to a boil.
8
Leave to simmer with a lid on for 1.5 hours.
9
All water should be absorbed however top up with a little extra boiling water if this happens before the time is up. 8 Serving Remove from the saucepan and leave to cool for 10 minutes before serving.
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