Goat’s cheese in vine leaves

Goat’s cheese in vine leaves

By
From
New Middle Eastern Food
Makes
8 little parcels to eat as a snack or quick and easy starter
Photographer
Mark Roper

Ingredients

Quantity Ingredient
8 large vine leaves, fresh or preserved
200g goat’s cheese
extra-virgin olive oil
pinch dried mint
freshly ground black pepper

Method

  1. If using fresh vine leaves, blanch them in boiling water for 30 seconds and refresh in cold water. If using preserved vine leaves, soak them for 10 minutes, then rinse and pat dry.
  2. Lay the vine leaf, vein side up (or two together if small) on a kitchen bench. Mould a portion of cheese into a small sausage shape and place across the base of the leaf. Drizzle a little oil over the cheese and add a pinch of mint and a grind of pepper. Roll the leaf over once, then fold the sides in and continue to roll it into a neat sausage shape. Brush it with a little oil and cook under a preheated hot griller for 4–5 minutes or until they start to colour and blister.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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