Stuffed vine leaves are a customary dish for Holy Thursday, prepared with freshly harvested vine leaves. It's considered one of the most delicious dishes, worth trying! In Crete, tradition has it that some housewives line the bottom of the pot with snails to prevent the stuffed vine leaves from sticking. Others add courgette flowers during the summer months for an extra touch of flavour.

Ingredients:

• Vine leaves
• 2 cups crushed wheat or Carolina rice
• 1 cup olive oil
• 1 bunch parsley, finely chopped
• 1 small bunch spearmint, finely chopped
• 4 spring onions, finely chopped
• 3 courgettes, grated
• 1 grated potato
• 2 cups grated tomato
• Salt
• Pepper

Procedure:

After removing the stems from the vine leaves, blanch them in boiling, salted water. Once blanched, drain and let them cool in a strainer. Meanwhile, prepare the filling by mixing all the ingredients in a bowl, incorporating half of the olive oil.

To fill the vine leaves, take them one by one, holding them in your palm with the ribs facing up and the shiny side down. Place a teaspoon of filling in the centre of each leaf. Begin by folding the top edge of the leaf over the filling, then fold in the right and left sides to enclose the filling, and finally roll the leaf tightly until the filling is completely wrapped. Repeat this process for all the vine leaves.

Arrange slices of potato or courgette on the bottom of the pot. Place the filled vine leaves in layers, side by side, to prevent them from opening during cooking. Cover them with a shallow plate to hold them firmly in place. If you're using a baking pan, cover the vine leaves with slices of potato or courgette to prevent burning. Next, add a small amount of water and the remaining olive oil. Occasionally shake the pot in a circular motion.

Cook over low heat for approximately 40 minutes. Once cooked, remove the dish or slices of potato or courgette and drizzle with lemon juice or unripe grape juice. Allow them to rest for a while, then carefully transfer them to a serving plate to prevent them from breaking.

Lena Igoumenaki

President of the Cretan Cuisine Festival Association