Dolma Japrak Stuffed Vine Leaves
Dolma Japrak — stuffed vine leaves, a savory side dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Side
Ingredients
- 600 g pickled grape leaves
- 400 g lamb mince
- 5 g onions
- 75 cup rice
- 1 g peppers
- 1 tbsp paprika
- 1 ml vegetable stock
- 25 g parsley
- 1 g basil
- 1 pcs splash olive oil
- 1 pcs to taste salt
- 2 l boiling water
Instructions
- Warm a little olive oil in a sauté pan, add the onions and cook for about 5 minutes until they begin to brown.
- Remove the pan from the heat and stir in the meat, rice, pepper, paprika, dried vegetable stock, parsley and basil until evenly combined.
- Gently unwrap the vine leaves and lay two with a good overlap — position the first with its stem end at the base of your palm and its tip pointing up, and the second with its tip pointing down and its stem end near your fingertips (or arrange them on a flat surface).
- Spoon a portion of the meat-and-rice mixture into the centre of the overlapping leaves.
- Fold the bottom edge of the leaf over the filling, tuck in both sides, then roll upward to seal the mixture into a parcel.
- Cover the base of a deep saucepan with a layer of vine leaves, then place the rolled parcel on top.
- Keep making parcels with the remaining filling and pack them snugly side by side in the pan; when the first layer is full, begin a second layer on top.
- Pour in enough boiling water to just cover the vine leaves, bring to a boil, then reduce to a simmer, cover and cook for 1.5 hours, adding a little more boiling water if it soaks away before the time is up.
- Lift the parcels from the saucepan and let them rest for 10 minutes before serving.