Side dish
Dolma Japrak Stuffed Vine Leaves
Dolma Japrak, or stuffed vine leaves, are a classic dish where pickled grape leaves are filled with a savory mixture of spiced lamb mince and rice. The onions are lightly browned before mixing with the meat and herbs, then carefully wrapped into tight parcels. These are simmered gently in boiling water for over an hour, allowing the rice to cook through and absorb all the liquid and flavors. They're best served after a short rest, letting the flavors settle.
Method
8 steps · 1h 41m total
- 01
Fry the Onions
Heat a splash of olive oil in a sauté pan over medium heat. Add the onions and cook for about 5 minutes, stirring occasionally, until they start to soften and turn lightly golden. - 02
Prepare the Filling
Remove the pan from the heat. Add the lamb mince, rice, pepper, paprika, dried vegetable stock, fresh parsley, and basil to the cooked onions. Mix everything thoroughly until well combined.
