Stuffed vine leaves with tomato concassé

Ingredients for Stuffed vine leaves with tomato concassé

Instructions for Stuffed vine leaves with tomato concassé

To prepare the Stuffed vine leaves with tomato concassé recipe, please follow these instructions:

Select 16 large vine leaves and rinse them thoroughly. Put them to drain in a sieve.

Cook the rice according to the instructions on the package. The hot rice is stirred well with raisins, pine nuts, olive oil and Mint, salt and freshly ground pepper. Let the mixture cool completely.

Put about 1 tablespoon of risblandingen on each leaf. Wrap the leaves well around the rice. Put the stuffed vine leaves close together in a sauté pan. Cover half with water spiked with lemon juice and let them simmer under a lid at very low heat for 15-20 min Let the finished vine leaves cool completely.

Peel the tomatoes and cut them in both. Remove the kernels. Chop the tomato flesh finely. Serve tomatconcasséen on four small plates and put four cold vine leaves on each plate rolls.

Served URf.eks. with a cold sour cream sauce with garlic.