Dolma Japrak — Stuffed Vine Leaves

Ingredients

• 1 1/3 lbpickled grape leaves, jarred, rinsed
• 14 ozground lamb
• 5onion, chopped
• 2 1/2 ozrice, uncooked
• 1 tspblack pepper
• 1 tsppaprika
• 1 tspdried vegetable stock, bouillon granules
• 1 ozparsley, chopped
• 1 tspbasil, dried
• olive oil, splash, for frying onions
• salt, to taste
• 8 1/2 cupsboiling water, or enough to just cover the parcels

Method

1. 1

   Add the onions to a sauté pan with a splash of olive oil and fry for 5 minutes until beginning to brown.

2. 2

   Turn off the heat and add the ground lamb, rice, salt, black pepper, paprika, dried vegetable stock, parsley, and basil. Mix all the ingredients together.

3. 3

   Carefully unwrap the vine leaves. Place one leaf on your palm, base at the bottom. Lay a second leaf overlapping with the point facing down. Place a spoonful of the meat and rice mixture in the center.

4. 4

   Fold the bottom of the leaf over the filling, fold in both sides, then roll upwards to seal into a compact parcel. Repeat until all the filling is used.

5. 5

   Line the base of a deep saucepan with a layer of vine leaves. Pack the parcels snugly on top in layers.

6. 6

   Pour in enough boiling water to just cover the top layer of parcels and bring back to a boil. Reduce to a simmer, cover with a lid and cook for 1½ hours, until the rice is tender and the lamb is cooked through. Add a little more water if it is absorbed before the time is up.

7. 7

   Remove from the saucepan and rest for 10 minutes before serving.

Nutrition per serving