Ingredients
Equipment
Method
Make the filling:
- Rinse the grape leaves. In a bowl, combine the beef, rice, onion, parsley, mint, cumin, paprika, olive oil, 1 teaspoon salt, and pepper.
- Line the bottom of a large pot with a few torn or imperfect grape leaves.
Roll and cook:
- Place a grape leaf vein-side up. Add about 1 tablespoon filling near the stem end, fold in the sides, and roll into a neat cylinder. Repeat.
- Arrange the rolls seam-side down in snug layers. Pour in the hot broth and lemon juice. Place a small plate on top to hold the rolls in place.
- Cover and simmer gently for 50 to 60 minutes until the rice and filling are cooked through.
Serve:
- Rest the dolma for 10 minutes. Serve warm or at room temperature with yogurt and lemon wedges.
Nutrition
Notes
- Do not pack the rolls too tightly because the rice expands.
- A plate on top prevents the rolls from unravelling.
- For a vegetarian version, replace the beef with cooked lentils and extra herbs.