Dolma — Stuffed Vine Leaves

Shopping list

• 250 g preserved vine leaves — about 30 leaves, rinsed

  Sub
• 300 g minced lamb

  Sub
• 100 g long-grain rice — rinsed

  Sub
• 1 piece onion — finely chopped

  Sub
• 20 g fresh dill — chopped

  Sub
• 15 g fresh mint — chopped

  Sub
• 15 g fresh coriander — chopped

  Sub
• 1 tsp ground cumin

  Sub
• 0.5 tsp ground cinnamon

  Sub
• 1 tsp salt

  Sub
• 0.5 tsp black pepper — freshly ground

  Sub
• 1 tbsp tomato purée

  Sub
• 400 ml chicken or lamb stock

  Sub
• 200 g plain yoghurt — to serve

  Sub
• 1 clove garlic clove — crushed, for yoghurt

  Sub

Step by step

1. 1

   In a mixing bowl, combine the lamb, rice, onion, dill, mint, coriander, cumin, cinnamon, salt and pepper. Mix thoroughly with your hands.

2. 2

   Lay a vine leaf flat, shiny side down. Place about 1 tbsp of filling near the stem end. Fold the sides inward, then roll tightly from the stem to the tip. Repeat with remaining leaves and filling.

3. 3

   Line the base of a heavy pot with any torn or leftover vine leaves to prevent sticking.

4. 4

   Arrange the dolma seam-side down in tight layers in the pot.

5. 5

   Mix the tomato purée into the stock and pour over the dolma until just covered. Place an inverted heatproof plate on top to keep the rolls submerged.

6. 6

   Bring to a gentle simmer over medium heat, then reduce to low. Cover and cook for 50– 60 minutes until the rice is tender and the lamb cooked through.

7. 7

   Meanwhile, mix the yoghurt with the crushed garlic and a pinch of salt.

8. 8

   Remove the pot from the heat and let stand for 5 minutes. Serve the dolma warm or at room temperature with the garlic yoghurt on the side.