Step 1 of 7
Dolma Japrak — Stuffed Vine Leaves
Add the onions to a sauté pan with a splash of olive oil and fry for 5 minutes until beginning to brown.
Step 2
Turn off the heat and add the lamb mince, rice, black pepper, paprika, dried vegetable stock, parsley, and basil. Mix all the ingredients together.
Step 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 centre.
Step 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.
Step 5
Line the base of a deep saucepan with a layer of vine leaves. Pack the parcels snugly on top in layers.
Step 6
Pour in enough boiling water to just cover the top layer of parcels and bring to a boil. Reduce to a simmer, cover with a lid, and cook for 1.5 hours. Add a little more water if it absorbs before the time is up.
Step 7
Remove from the saucepan and rest for 10 minutes before serving.
