Dolmades
Servings:
6
Prep Time:
45 minutes
Cook Time:
45 minutes
Difficulty:
Intermediate
Ingredients
- 30 leaves grape leaves
- 300 g ground lamb
- 100 g rice
- 1 medium onion
- 2 tbsp mint
- 2 tbsp parsley
- 1 tbsp dill
- 50 g pine nuts
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 500 ml water
Instructions
- Sauté diced onion in 2 tbsp olive oil until soft
- Add ground lamb, cook until browned, add rice and toast for 1-2 minutes
- Stir in mint, parsley, dill, and pine nuts, season with salt and pepper
- Remove filling from heat and let cool
- Blanch grape leaves briefly in hot water to soften
- Place leaf shiny side down, add 1 tbsp filling in center
- Fold bottom up, then fold sides in, roll tightly from bottom
- Layer dolmades seam-side down in pot, drizzle with remaining olive oil
- Add water and lemon juice, place plate on top to keep dolmades submerged
- Simmer covered for 30-40 minutes until rice is cooked