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Tamara's stuffed vine leaves from Ottolenghi: The Cookbook (page 86) by Yotam Ottolenghi and Sami Tamimi

  • ground allspice
  • ground cinnamon
  • dried currants
  • lemons
  • parsley
  • pine nuts
  • yogurt
  • ground cloves
  • short-grain rice
  • pickled vine leaves
  • dried mint

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Notes about this recipe

  • Franci on February 27, 2012

    Careful when adding the rest of the filling ingredient to the rice, it burns easily. It tasted good especially the day after but in this recipe I found Ottolenghi was not as bold as usual. I definitely like more herbs in my stuffed vine leaves.

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