STUFFED VINE LEAVES (Dolmas)

 

227 g (8 oz) packet vine leaves in brine

15 ml olive oil

1 medium onion, skinned and finely chopped

450 g minced lamb

50 g long grain white rice, cooked

30 ml chopped fresh mint or 5 ml dried mint

salt and pepper

450 ml Chicken Stock

natural yogurt, to serve

1. Drain the brine from the vine leaves, put them in a large bowl and pour over boiling water. Rinse well to remove excess salt.


2. Heat the oil in a frying pan, add the onions and cook for 5 minutes, until browned. Remove from the heat and add the lamb, rice, mint and seasoning. Mix well.


3. Spread out three quarters of the vine leaves on a flat surface and spoon a little of the lamb mixture over each. Fold the leaves over to make small, neat parcels. Arrange some of the remaining vine leaves in a large saucepan.


4. Arrange half the dolmas close together in a layer, then cover with more vine leaves. Add another layer of dolmas. Pour over the stock and cover with a small plate. Bring to the boil and simmer for 45 minutes.


5. Lift the dolmas from the cooking liquid and arrange on a warmed serving dish. Serve with natural yogurt.
   Serves 4 – 6 

STUFFED VINE LEAVES (Dolmas)