Stuffed Vine Leaves Recipe | Epicurious

Ingredients

• 24-28 vine leaves
• 1 1/2 cups cooked rice
• 1/2 pound raw ground pork or lamb
• 1/2 cup pine nuts
• 1/2 cup currants or sultana raisins
• Salt to taste
• 1 teaspoon freshly ground black pepper
• 1 egg, beaten
• 1/3-1/2 cup olive oil
• Lemon juice
• Thyme, chopped parsley for garnish