Stuffed Vine Leaves

Carefully unfold the vine leaves, rinse under running water, dry. Peel the onions, chop them very finely and mix them with the mince. Pour boiling water over the long-grain rice, drain in a sieve after about 5 minutes, add to the meat.

Add mint, parsley and dill, knead everything together well and season the minced meat mixture with cinnamon, salt and freshly ground pepper, knead in the olive oil. Place 1 tbsp of the mixture on a vine leaf at a time, fold the leaf and wrap with thin spaghetti.

Spread out a Reindl with the remaining vine leaves, layer the rolls on top and pour in enough chicken soup to just cover them. Drizzle juice of one lemon over the top, close the Reindl. Cook at low temperature for about 1 hour until soft, cool in the saucepan, remove and bring to the table. If stuffed vine leaves are served warm, then the clear soup is bound with egg yolk and juice of a lemon still a little.

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