Dolma Japrak Stuffed Vine Leaves

Side · world favourite.

Ingredients

• 600g Pickled Grape Leaves
• 400g Lamb Mince
• 5 chopped Onion
• 75g Rice
• 1 tsp Pepper
• 1 tsp Paprika
• 1 tsp Vegetable Stock
• 25g Parsley
• 1 tsp Basil
• Splash Olive Oil
• To taste Salt
• 2 Litres Boiling Water

Method

1. Fry — Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown. 2
2. Heat the pan — Turn off the heat and add the meat, rice, pepper, paprika, dried vegetable stock, parsley and basil.
3. Mix together — Mix all the ingredients together. 3 Carefully unwrap the vine leaves.
4. Continue cooking — Place one vine leaf on your hand with the base on the bottom of your palm and the point pointing towards the top.
5. Add ingredients — Add a second vine leaf with the point pointing downwards and base of the leaf at the top of your fingers. there should be a good overlap.
6. Continue cooking — You can do this on a flat surface if preferred. 4
7. Mix together — Place a spoonful of the meat and rice mixture in the middle of the leaves.
8. Mix together — Fold the bottom of the leaf over the mixture, fold in both sides and the roll the leaf upwards sealing in the mixture into a parcel shape. 5
9. Add ingredients — Layer a layer of vine leaves covering the bottom of a deep saucepan and then add the vine leaf parcel on top. 6
10. Mix together — Make as many vine leaf parcels as the meat and rice mixture will make adding each one to the saucepan.
11. Cover and cook — Pack the parcels side by side util the saucepan is covered, then start another layer on top. 7 Cooking
12. Bring to a boil — Pour into the saucepan enough boiling water to just cover the top of the vine leaves and bring to a boil.

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