Grape Leaf Dolma
An exquisite dish from Eastern cuisine: delicate grape leaves rolled into neat parcels with an aromatic filling of lamb and rice. Prepared by slow simmering over low heat, which makes it incredibly juicy and fragrant.
Ingredients
- 600 g Canned grape leaves
- 400 g Ground lamb
- 5 pcs Onion
- 75 g Rice
- 1 tsp Black pepper
- 1 tsp Paprika
- 1 tsp Vegetable bouillon powder
- 25 g Parsley
- 1 tsp Basil
- Olive oil
- to taste Salt
- 2 l Boiling water
Instructions
- Dice the onion and sauté it in a skillet with olive oil until golden brown.
- Remove from heat and add the lamb, rice, black pepper, paprika, vegetable bouillon powder, parsley, and basil. Mix all ingredients thoroughly.
- Carefully unfold the grape leaves. Take one leaf and place it on your palm with the base facing down and the pointed end toward your fingers. Lay a second leaf on top with the pointed end facing down so the leaves overlap well. If preferred, work on a flat surface.
- Place a tablespoon of the meat and rice mixture in the center of the leaves. Fold the bottom edge of the leaf up, then fold in the side edges and carefully roll the parcel so the filling is completely enclosed.
- Line the bottom of a deep pot with a layer of grape leaves, then begin arranging the rolls seam-side down. Pack them tightly together, and as you fill the first layer, begin stacking a second layer on top.
- Pour boiling water over until the dolma is completely covered. Bring to a boil, then cover with a lid, reduce the heat, and simmer for one and a half hours. The water should be completely absorbed; if this happens earlier, add a bit more boiling water.
- Remove the dolma from the pot and let it cool for approximately 10 minutes before serving.