Vine leaf cake
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4–6
This savoury cake is made up of layers of pork mince and crispy vine leaves and served with creamy, Greek-style yoghurt.
Ingredients
- olive oil: 2 tbsp olive oil, plus extra for drizzling
- onions: 2 onions, finely chopped
- pork mince: 500g/1lb 2oz pork mince
- tomato purée: 2 tbsp tomato purée
- cinnamon: 1 tsp ground cinnamon
- mint: 1 tbsp dried mint
- paprika: ½ tsp paprika
- tomatoes: 5 ripe tomatoes, finely chopped
- long-grain rice: 200g/7oz long-grain rice
- lemons: 2 lemons, juice only
- vine leaves: 12–15 vine leaves, blanched if leaves are large
- black pepper: sea salt and freshly ground black pepper
- parsley: 2 tbsp chopped fresh flatleaf parsley, to garnish
- dill: 2 tbsp chopped fresh dill, to garnish
- yoghurt: 250g/9oz Greek-style yoghurt, to serve
Method
Heat the oil in a saucepan and fry the onion for 10 minutes over a medium heat. Add the pork mince, season with salt and pepper and fry until browned, breaking up the mince as it cooks. Stir in the tomato purée then, after 1 minute, add the cinnamon, mint and paprika. Add the tomatoes, bring to the boil and simmer for 10 minutes. Stir in the rice and squeeze in half of the lemon juice. Season again with salt and pepper and remove from the heat.
Drizzle a medium, not-too-deep, saucepan or sauté pan with olive oil and line with the vine leaves. Add half of the mince mixture, then add a layer of vine leaves and then add the remaining mince mixture. Top with a layer of vine leaves and fold over any overhanging leaves. Squeeze over the remaining lemon juice.
Pour in 400ml/14fl oz boiling water and place a heavy plate on top. Bring to the boil and simmer for 40 minutes. At the end of the cooking time, turn up the heat to crisp up the bottom of the cake. Leave to rest in the pan for 15 minutes before turning out onto a serving plate.
Garnish with chopped parsley and dill and serve with the Greek-style yoghurt.
