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We wither the vine leaves in boiling water. Then we dry them and they are ready for the filling. We mince the tomatoes and the onions and we put them along with the rice in a pot. We add the parsley, the spearmint, salt, pepper and the olive-oil and we stir. We roll the mixture in the vine leaves and we arrange the vine stuffed vine leaves in the pot. We cover them with meat juice, put a dish on top and we leave them boil until they have absorbed the water. We shake the pot at intervals.
Stuffed marrow flowers delight filled with rice, parsley, mint, fennel, onions and tomatoes.