Stuffed Vine Leaves with Yogurt Sauce

1. rinse and drain the vine leaves. Finely dice the onion. Slit the chili peppers lengthwise, scrape out the seeds and cut the chili peppers into fine rings. Coarsely chop the pine nuts.

Heat oil in a frying pan. Sauté onion and chili in it. Add pine nuts and sauté briefly. Add long grain rice, 1/2 tsp. salt and 400 ml water. Bring to the boil and cook for about 20 minutes with the lid on.

Cut the mint into strips. Rinse 1 lemon and grate the peel. Cut lemon into slices. Add mint and lemon zest to the long grain rice. Place 1 tbsp. long grain rice on the center of each vine leaves form. Fold two overlapping sides of leaves over each other and roll up leaves tightly from the stem. Put the vine leaves in a saucepan and cover with lemon slices. Pour an eighth of a liter of water and cook at low temperature for about 30 minutes.

For the sauce, grate the zest from the remaining 1/2 lemon, squeeze out the juice. Mix yogurt, crème fraiche, lemon zest and juice. Season with salt and sugar. Drain stuffed vine leaves and arrange with lemon slices. Serve with yogurt sauce.

about 1 hour

From the Maxi

Tip: Use regular or light yogurt as needed!

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