Dolma (stuffed vine leaves)

Name: Dolma (stuffed vine leaves)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g pickled vine leaves (glass or vacuum packaging); 2 Onions; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 200 g Long grain rice; 200 g Minced beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Chili Flakes; 7-10 Tbsp Cumin; 500 ml Vegetable broth (instant); 1/2 Cucumber; 300 g Greek cream yoghurt (10 % fat)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g pickled vine leaves (glass or vacuum packaging)
2 Onions
2 Garlic cloves
3 TABLESPOONS Olive oil
200 g Long grain rice
200 g Minced beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Chili Flakes
7-10 Tbsp Cumin
500 ml Vegetable broth (instant)
1/2 Cucumber
300 g Greek cream yoghurt (10 % fat)

Directions

1
Remove the vine leaves from the package and water them in plenty of cold water. For the filling, peel an onion and a clove of garlic and cut into fine cubes. Heat a tablespoon of oil. Fry the onion and garlic for three minutes. After one minute add rice and minced meat. Chop the minced meat with a spatula.
2
Season with salt, pepper, chilli flakes and cumin. Add 200 millilitres of water so that the rice is covered. Bring to the boil and simmer at low temperature in a closed pot for 15 minutes. Let it cool down. Remove vine leaves from the water, drain well, cut off any stalks. Place leaves side by side (small leaves overlapping each other) on the worktop. Place one tablespoon of rice filling on each leaf, fold in the sides and roll up firmly. Heat two tablespoons of oil in a pan. Fry the rolls for four minutes while turning. Pour in the stock, weight the rolls with an upturned plate. Bring to the boil covered and simmer over medium heat for 30 minutes.
3
Place one tablespoon of rice filling on each leaf, fold in the sides and roll up firmly. Heat two tablespoons of oil in a pan. Fry the rolls for four minutes while turning. Pour in the stock, weight the rolls with an upturned plate. Bring to the boil covered and simmer over medium heat for 30 minutes. Leave to cool in the pan for one hour. For the tzatziki, wash, clean and roughly grate the cucumber. Peel the remaining onion and cut into fine strips. Peel remaining garlic and press it through a garlic press. Mix yoghurt and other ingredients and season with salt and pepper. Remove the dolma from the stock and serve hot or cold with tzatziki
4
Leave to cool in the pan for one hour. For the tzatziki, wash, clean and roughly grate the cucumber. Peel the remaining onion and cut into fine strips. Peel remaining garlic and press it through a garlic press. Mix yoghurt and other ingredients and season with salt and pepper. Remove the dolma from the stock and serve hot or cold with tzatziki
5
1/2 hours waiting time