Photo by: Richard Learoyd

Tamara’s stuffed vine leaves

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20–25 pickled vine leaves, plus extra for lining the pan
½ tbsp olive oil
1 tbsp lemon juice
¼ tsp salt
150g full-fat yoghurt or goat’s milk yoghurt (optional)

1 tbsp olive oil
1 onion, finely chopped
110g short grain rice (pudding rice is best)
1½ tbsp lemon juice
2½ tbsp currants
2 tbsp pine nuts
2 tbsp chopped flat-leaf parsley
½ tsp ground allspice (pimento)
¼ tsp ground cinnamon
¼ tsp ground cloves
½ tsp dried mint
½ tsp salt
a generous grinding of black pepper

Stuffing vegetables is a rare culinary experience in these busy days. It is time consuming and gives a pleasure that we don’t often experience any more – the kind of bliss that results from communal cooking, when time is not an object and the purpose is the process as well as the end result. Luckily, we were fortunate enough to experience this when Tamara Meitlis, mother of our designer/partner Alex, visited us recently and taught us some old secrets of Turkish cookery … and patience. This is one of them. These vine leaves are so moreish you might want to double the recipe

Makes about 20 small rolls

(p 86, The Ottolenghi cookbook)


The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |

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Perfect with

  1. Allspice (pimento)

    Sweet and mellow, this must-have spice is an Ottolenghi favourite

    Allspice (pimento)

  2. Pine nuts

    These elegant and longer-than-usual nuts are for sprinkling and showcasing

    Pine nuts

  3. Vine leaves

    DIY-style vine leaves and cakes are surprisingly easy, hugely rewarding and very tasty indeed

    Vine leaves


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