Tuesday, 5 May 2009


The vine leaves I am using today is from our  vineyard in Turkey. We only pick  the fresh and young leaves and then preserve them with salt. We sprinkle salt on each leaf and stack them up on top of each other, in piles until we use all the leaves. Then store them for winter in air tight containers. It will keep moist and in perfect condition for months. When I bring them to England, I keep them in the freezer and use them as I need them. 

  • 8 fresh sardines, gutted and washed
  • 8 vine leaves, fresh or preserved
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • salt and black pepper
  • extra oil for brushing
1) Mix 2 tbsp olive oil, 1 tbsp lemon juice, salt and pepper in a bowl.
2) Pat dry the sardines and brush them with  above mixture of oil and lemon juice.
3) Spread the vine leaves out and wrap the sardines on each leaf.
4) Brush each leaf with oil and place seam side down to prevent from unravelling.
5) Cook the sardines on the barbecue or griddle pan for 3-4 minutes each side until the vine leaves are charred.
6) Serve with grilled vegetables and lemon wedges.

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