Stuffed vine leaves


Feuilles de vignes farcies aux ténébrions

For 6 to 8 people.

Preparation time: 30 minutes
Cook time: 3 minutes


  • 40 fresh vine leaves (or in brine)
  • 500 ml of white rice
  • 1L of water
  • 5 ml of salt
  • 5 ml of olive oil
  • 500 ml chopped radish leaves
  • 25 ml finely chopped dried mealworms
  • Steak spices
  • 25 ml of olive oil
  • 25 ml of olive oil
  • 1 jar of capers
  • 20 mint leaves, chopped
  • 5 sage leaves, chopped
  • 15 sprigs of chives
  • 2 heads of garlic flower
  • 1 tomato, finely chopped
  • The juice of a lemon

Cook the rice until it is sticky in texture, then let cool.

Next brown the chopped radish leaves in olive oil, then the chopped mealworms in olive oil with steak spices. Stir in the greens, mealworms, herbs, capers and lemon juice into the rice. Add salt and pepper to taste.

Soak the fresh grape leaves in salted water for 2 to 3 minutes. Set aside in a bowl and drizzle with the caper juice and olive oil.

After trimming the stem, place a tbsp. filling in the middle of a leaf, on the side of the veins. Fold the ends and roll up tight, finishing with the tip of the leaf.

Moisten the stuffed grape leaf with the brine.

To be enjoyed at room temperature, with friends. Why not have a picnic on the edge of the beach after a day of cycling like Alexis does here !?