½ kg grapevine leaves
1 potato, medium size
2 onions, medium size
½ bunch parsley
½ teaspoon ground white pepper
1 cup rice
2 tablespoons lemon juice
½ cup olive oil
If you are using fresh grapevine leaves, blanch, drain and rinse. If you are using preserved leaves, drain them in a colander and rinse under cold water to reduce salt.
Clean parsley and onion. Finely chop. Peel and dice three tomatoes.
In a mixing bowl, combine parsley, one onion, tomatoes, ground white pepper, rice, lemon juice and olive oil. Toss well. Set aside.
Peel potato and slice finely. Slice remaining onion and tomato. Place potatoes, onion and half of tomato slices on bottom of a pot in which you are going to cook.
Place a grapevine leaf, veined side up, on a wooden board and nip off stem.
Top with one tablespoon of stuffing. Roll up leaf, folding in ends to prevent leaking. Repeat filling with all remaining leaves.
Set rolls in pan side by side, pressing to make compact. Place remaining sliced tomatoes on top. Pour one cup of water over rolls. Set a heatproof plate upside down on top to keep them from unfolding while cooking. Reduce heat to low after boiling, let simmer for 45 minutes.
Remove from heat. Let cool. Serve at room temperature. Enjoy..