Stuffed vine leaves (Dolma)

Name: Stuffed vine leaves (Dolma)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 250 g pickled vine leaves in brine (glass or vacuum packed); 150 g Long grain rice; 1 medium onion; 1 Garlic clove; 3 TABLESPOONS Butter; 3 TABLESPOONS Olive oil; 150 g minced beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried oregano; 1 Organic Lemon; 1 TABLESPOON Vegetable broth

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

250 g pickled vine leaves in brine (glass or vacuum packed)
150 g Long grain rice
1 medium onion
1 Garlic clove
3 TABLESPOONS Butter
3 TABLESPOONS Olive oil
150 g minced beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried oregano
1 Organic Lemon
1 TABLESPOON Vegetable broth

Directions

1
Place the vine leaves in cold water for about 30 minutes, renewing the water from time to time. Soak the rice in warm water for about 30 minutes. Drain.
2
Peel and finely dice the onion and garlic. Heat butter and 1 tbsp. oil. Fry the minced meat in it until crumbly. Add onion and garlic and fry briefly. Steam the rice briefly. Season with salt, pepper and oregano.
3
Drain the vine leaves. Spread 4-5 leaves on the bottom of a wide pot. Then place 2-3 leaves next to each other, overlapping, and cover each with approx. 1 tbsp. rice mince filling. Fold over short sides and roll up firmly.
4
Place the rolls in the pot with the seam side down and close together.
5
Wash the lemon, cut into slices and place on top. Sprinkle with 2 tablespoons of oil. Bring 1/2-3/4 l water to the boil, dissolve stock in it. Pour on enough to cover the rolls well. Weigh down with a plate.
6
Bring to the boil, cover and cook for about 30 minutes. Leave to cool in the pot for about 1 hour, then lift out. Tsatsiki (Greek yoghurt dip) tastes good with it. Drink tip: beer, e.g. Keo.