Global Foods Group

Stuffed Vine Leaves


  • 1kg Fide vine leaves
  • 5 tbs Appetit tomato paste
  • 4 tbs Gina vegetable oil
  • 1kg beef mince
  • 1 cup short grain rice
  • 1 tsp ground cinnamon
  • 2 tsp dried mint
  • 1 onion, chopped
  • 1 celery stalk incl. leaves, chopped
  • 1 lemon, juiced
  • Salt and pepper, to taste


1.In a mixing bowl, place the mince, rice, ground cinnamon, dried mint, salt and pepper. Mix to combine well.

2.In a frying pan, on medium heat, add 2 tbs of oil. Add the onion and celery and cook until soft. Add 2 tbs tomato paste diluted in half a cup of hot water. Reduce heat to low and stir for 1 minute.

3. Add the tomato mixture to the mince mixture and mix until well combined.

4. Soak the vine leaves in a bowl of hot water. Drain.

5. Lay vine leaves on a flat surface. Place a tbs for mince mixture to the middle of the vine leaf. Fold up one corner, then the sides, then continue rolling the vine leaves. Place in a saucepan, open seam side down. When finished, place a plate over the top of the rolled vine leaves in the saucepan. (This will prevent the vine leaves from unrolling).

6. Meanwhile, in a small saucepan, heat the rest of the oil on low heat. Add the remaining tomato paste diluted in half a cup of hot water. Allow to simmer for 2-3 minutes.

7.Pour the lemon juice and the tomato paste over the plate in the saucepan. Then add enough warm water to cover the plate.

8.Cook for 45 minutes on medium heat.

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