Greek vine dolmaschki

Ingredients
vine leaves
250 g fresh minced meat veal
250 g rice
150 g raisins
80 g pine nuts
3 onions
1 large lemon
2 tbsp mint
1 tbsp cinnamon (no peak )
1 tsp nutmeg
oil
pepper
salt
Method
Finely chopped onion stew with a little olive oil over low heat, until translucent. Add the meat and increases the fire for ten minutes, seasoned with cinnamon, nutmeg, mint, raisins, pine nuts, salt and pepper. Stir and leave for another ten minutes on low heat, then add the rice. Ready mix wound vine dolmas, arranged tightly in a saucepan, pour water and juice of 1 lemon, pressed with a plate and cook on slow fire. Serve cold.
Containers:
Difficulty
Difficult
Tested
0 users
Author
MANI
29 Jan 2009