Dolmas

By The Mediterranean Dish · 120 min

Ingredients

Instructions

1. Remove the grape leaves from the jar, discard the brine, rinse well and drain in a colander. Remove the stems before stuffing.
2. Soak the rice in plenty of water for 15 to 20 minutes, until a grain breaks easily when pressed. Drain well.
3. Heat 1 tablespoon olive oil in a large skillet. Add the onion and cook about 2 minutes, until translucent. Add the beef and cook until fully browned, stirring now and then. Drain excess fat, season with salt, pepper, allspice and cumin, toss, then take off the heat and let cool.
4. In a bowl, mix the beef, drained rice, parsley, dill and mint. Season lightly with salt, add a generous drizzle of olive oil and mix well.
5. Brush the bottom of a heavy pot lightly with olive oil. Lay a few grape leaves on the bottom, make three layers, then top with the tomato slices.
6. Place a leaf rough side up, add 1 heaping teaspoon of filling in the centre, fold in the sides and roll it up tightly like a cigar. Repeat until the leaves or filling run out.
7. Arrange the rolls seam side down in rows, covering the pot's base. Place an inverted small plate on top. Pour in boiling broth or water so it just covers the top layer, about 4 cups or a little more.
8. Cover and cook over medium heat for 30 minutes, until the liquid is absorbed. Uncover, remove the plate, and add the juice of 2 lemons. Cover again without the plate and cook on low heat for 30 to 45 more minutes, until fully cooked.
9. Take off the heat and let rest uncovered for 20 to 30 minutes. Drizzle with olive oil and transfer to a serving platter.

Summarized from The Mediterranean Dish's video. Watch it for the details.