We tell you moussaka, tarama, cream of feta, and already, the taste buds travel. Greek cuisine – or rather Greek cuisines, because each region, from the Peloponnese to the Cyclades, from Macedonia to Epirus, has its specificities – has something comforting, sunny and healthy about it! In the book Greek cuisine, authentic recipes from Hellenic families (Solar, 200 pages, 28 euros), the fine gourmet Achilleas Papadimitriou and the renowned chef Konstantinos Christodoulou offer us sixty tasty and rather accessible recipes, from the essential tzatziki with mashed beans, from semolina halva to beef stew with kritharaki pasta. In Nantes, in their Opson grocery store, the two lovers of Greece offer the best of Greek products, tapenades, black olives, honey and aromatic herbs, featured in their recipes. A book to leaf through like a culinary journey and to try in the kitchen to brighten up the winter.
Grape leaves stuffed with rice
Preparation: 30 minutes
Cooking: 1 hour
For 4 people
Ingredients :
- 250 g vine leaves
- 250g round rice
- 4-5 spring onions
- 2 yellow onions
- 1 tomato (canned if not in season)
- ½ bunch of parsley
- ½ bunch of dill
- 5-6 mint leaves
- 240 ml olive oil, 240 ml boiled water
- juice and zest of 2 unwaxed lemons
- salt and pepper
If you have vine leaves in a jar, rinse them. If they are fresh, heat them in boiling water for 3 minutes, then immediately plunge them into ice water with ice cubes in a bowl. Then wring them well.
Peel and chop the onions. Chop the herbs. Wash and grate the tomato. Pour 80 ml of olive oil into a frying pan over medium heat and sauté the onions for 4-5 minutes. Then add the rice and sauté over medium high heat for about 2 minutes. Then add the grated tomato and water. Cover and cook for 5 minutes over medium heat until the liquid is absorbed by the rice. Remove the pan from the heat, allow to cool slightly, then add the herbs, juice and finely grated lemon zest, salt and pepper.
Line the bottom of a pan (24-26 cm in diameter) with 4-5 grape leaves (if there are torn and broken leaves, use them).
Take the remaining vine leaves one by one, in the palm of your hand or on a cutting board (ribs up and shiny side down), put 1 tablespoon of rice in the center, fold the sides down. inside and close by rolling the vine leaves.
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