13 comments on “Stuffed vine leaves – A step-by-step guide.

  1. Looks delicious, Anna!I’ve made stuffed grape leaves but not recently. I’ve got a jar of leaves in brine that I bought a while ago. I’d love to try your recipe. Do you just estimate the amounts of pork, onion etc?

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  2. They look really delicious Anna, and so easy with the step by step instructions. I have never seen vine leaves in the packet like that, we do a similar recipe with steamed cabbage leaves which is really nice. Looks lovely and healthy too!

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  3. Linda – I’ve made them with cabbage in the past and also with spinach/chard, usually when I can’t get vine leaves.Karen – I usually use 1lb of pork mince to each pack of vine leaves. Also 1 chopped onion, 1 tin of tomatoes (400g) 1tsp salt, pepper, 1tsp cinnamon, 1 tsp cloves, 1 tbsp dried mint.Hope this helps.

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  4. They look wonderful Anna. I ate loads of these whilst on holiday in Turkey – I was going through my vegetarian phase so it was about the only regularly found food on the menu I could eat, lol. I’d love to make them here but have never found the vine leaves, where do you get yours Anna?

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  5. Thanks all for your lovely comments.George, any Medditeranean grocer will sell them. Remember I told you once about a great Kurdish grocer in Birmingham? I think these were from there.

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  6. Oh Anna, you have a natural talent! I have made stuffed vine leaves a few times and never *ever* have mine looked as elegant as yours. I wouldn’t mind guessing as nice as mine taste, yours taste better!:)

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  7. Pingback: Cypriot Stuffed Peppers and Okra Yiahni. | Anna's Kitchen Table

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