Dolma (Stuffed vine leaves)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cook the lentils in boiling water for about 20 minutes until soft. Wash parsley and dill, shake dry, pluck leaves and flags from the stems and chop finely. Clean and wash spring onions and chop them very finely. Halve 1 lemon and squeeze the fruit.

2. 2

   Pour the lentils into a sieve and let them drain. Mix prepared ingredients, bulgur, tomato paste, 1 teaspoon chili flakes, 200 ml water and let it swell for about 30 minutes

3. 3

   Place the vine leaves in a wide bowl filled with cold water and carefully separate them. Shake approx. 75 vine leaves dry and spread them out in portions next to each other on the work surface. Depending on size and condition, place 2 leaves on top of each other. Spread 1 tablespoon of filling on each leaf. Wrap the leaves at the sides and roll up as tightly as possible. Cut the rest of the lemon into slices. Spread lemon slices on the bottom of a pot. Lay the vine leaves on top of the lemon slices. Fill the pot with water until the vine leaves are covered. Simmer for about 30 minutes in the not completely closed pot. Arrange the vine leaves warm and garnish with lemon and mint and sprinkle with chilli

4. 4

   Waiting time approx. 15 minutes