Ingredients

• 300 g grape leaves
• 400 g ground lamb
• 100 g short grain rice
• 1 piece yellow onion
• 1 bunch fresh parsley
• 15 g fresh mint
• 80 ml olive oil
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 2 tsp salt
• 1 tsp black pepper
• 60 ml lemon juice
• 500 ml hot water

Instructions

1. Prepare grape leaves

   Rinse the grape leaves under cold running water to remove excess salt. Bring a large pot of water to boil over high heat for 3-4 minutes. Add grape leaves and blanch for 2-3 minutes until they become pliable and bright green. Remove immediately and drain on paper towels. Do not overcook or the leaves will tear easily when rolling.

2. Make the filling

   Finely dice the onion into 3mm pieces. Finely chop the parsley and mint. Heat 3 tbsp olive oil in a large pan over medium heat for 1 minute. Add onion and cook for 5-6 minutes until soft and translucent. Add ground lamb and cook for 8-10 minutes, breaking it up with a spoon until browned and no pink remains. Do not let the meat stick to the bottom of the pan.

3. Season the filling

   Add rice, tomato paste, cinnamon, allspice, salt, pepper, and chopped herbs to the meat mixture. Cook over medium heat for 3-4 minutes, stirring constantly until the rice is lightly toasted and aromatic. Add 200ml hot water and simmer for 8-10 minutes until the rice is partially cooked and liquid is absorbed. The mixture should be moist but not wet. Do not fully cook the rice as it will finish cooking during steaming.

4. Roll the dolma

   Place each grape leaf shiny side down on a flat surface with the stem end toward you. Remove thick stems if present. Place 1 tbsp filling near the stem end. Fold the stem end over the filling, fold in the sides, then roll tightly toward the tip to form a small cylinder. Each roll should be about 8cm long and feel firm but not overstuffed. Do not roll too loosely or they will fall apart during cooking.

5. Arrange in pot

   Line the bottom of a heavy-bottomed pot with torn or damaged grape leaves to prevent sticking. Arrange the dolma seam-side down in tight rows, fitting them snugly together. Create multiple layers if needed, with each layer going in the opposite direction. The dolma should fit tightly to prevent them from unrolling. Do not leave gaps between the rolls as they may fall apart.

6. Cook the dolma

   Mix remaining olive oil with lemon juice and pour over the dolma. Add enough hot water to barely cover the top layer. Place a heatproof plate directly on top to weigh them down. Bring to a boil over high heat for 2-3 minutes, then reduce to low heat and simmer for 45-50 minutes until the grape leaves are very tender and the filling is fully cooked. Do not lift the plate during cooking or the dolma may unroll.

7. Rest and serve

   Turn off heat and let the dolma rest in the pot with the lid on for 15-20 minutes to allow flavors to settle and the rolls to firm up. Carefully remove with a slotted spoon and arrange on a serving platter. The dolma should hold their shape perfectly and have a beautiful golden-green color. Do not serve immediately while too hot or they may fall apart when handled.

Tips

Comments (0)