Compact view of the recipe's protein, carbs and fat.
3 macros
Protein
50g
36%
36 % des calories
Carbs
47g
34%
34 % des calories
Fat
19g
31%
31 % des calories
A practical estimate for how much to serve and cook.
Per serving
140g
For the full recipe
280g
Use pickled vine leaves here
preserved in brine. Small delicate leaves are better than the large bristly ones but
if only large leaves are to hand
then trim them to roughly 12 by 12 cms so that you don't get too many layers of leaves around the filling. And remove any stalks. Drain the preserved leaves
immerse them in boiling water for 10 minutes and then leave to dry on a tea towel before use.
Basmati rice with butter and pine nuts is an ideal accompaniment. Couscous is great
too. Serves four.
First make the filling. Put all the ingredients
apart from the tomatoes
in a bowl. Cut the tomatoes in half
coarsely grate into the bowl and discard the skins. Add half a teaspoon of salt and some black pepper
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and stir. Leave on the side
or in the fridge
for up to a day. Before using
gently squeeze with your hands and drain away any juices that come out.
To make the sauce
heat the oil in a medium pan. Add the ginger and garlic
cook for a minute or two
taking care not to burn them
then add the tomato
lemon juice and sugar. Season
and simmer for 20 minutes.
While the sauce is bubbling away
prepare the vine leaves. Use any torn or broken leaves to line the base of a wide
heavy saucepan. Trim any leaves from the fennel
cut it vertically into 0.5cm-thick slices and spread over the base of the pan to cover completely.
Lay a prepared vine leaf (see intro) on a work surface
veiny side up. Put two teaspoons of filling at the base of the leaf in a 2cm-long by 1cm-wide strip. Fold the sides of the leaf over the filling
then roll it tightly from bottom to top
in a cigar shape. Place in the pan
seam down
and repeat with the remaining leaves
placing them tightly next to each other in lines or circles (in two layers if necessary).
Pour the sauce over the leaves (and
if needed
add water just to cover). Place a plate on top
to weigh the leaves down
then cover with a lid. Bring to a boil
reduce the heat and cook on a bare simmer for 70 minutes. Most of the liquid should evaporate. Remove from the heat
and leave to cool a little - they are best served warm. When serving
bring to the table in the pan - it looks great. Serve a few vine leaves and fennel slices with warm rice. Spoon the braising juices on top and garnish with coriander.
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