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?


  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!


  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.


  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?


  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.


  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!:)


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

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