½ kilo (1 lb. 2 oz)
long-white rice, wash and stained
½ kilo (1 lb. 2 oz) fresh or preserved vine leaves
2-3 spring (fresh) onions, finely sliced
5 tablespoons parsley finely chopped
1/2 kilo minced meat
2 tomatos sliced
300 grams (5 oz) olive oil
Wash the vine leaves well,
scald them with boiling water and place them on a platter. Prepare the
staffing as follow:
Sauté the onions and the
minced meat in the olive oil lightly. Add the washed and strained rice, the
chopped parsley and the tomato , salt and pepper and let these cook for
about 10 minutes.
Remove from heat and let the
Place a teaspoon of the
stuffing near the base of the leaf (at the stem end) and fold it as follows:
Press the stuffing into a
small sausage-like shape and fold over it the stem end and both
edges-towards the middle-inwards. Then roll the stuffed leaf over to make a
tight small bundle.
Line the bottom of a pot with
vine leaves and lay the stuffed leaves in circles. When one layer is
finished, begin a new one on its top.
Add same water and
cover the last layer of stuffed leaves with an inverted plate to prevent the
leaves from coming apart. Cook on medium heat for an hour and a half.
From Stamatia Stamata
in Faliraki Rhodos Greece