Greekby TheMealDBDolma Japrak Stuffed Vine LeavesServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+600g Pickled Grape Leaves400g Lamb Mince5 chopped Onion75g Rice1 tsp Pepper1 tsp Paprika1 tsp Vegetable Stock25g Parsley1 tsp BasilSplash Olive OilTo taste Salt2 Litres Boiling WaterStepsStep-by-step0 of 10 done1Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown.2Turn off the heat and add the meat, rice, pepper, paprika, dried vegetable stock, parsley and basil. Mix all the ingredients together.3Carefully unwrap the vine leaves. Place one vine leaf on your hand with the base on the bottom of your palm and the point pointing towards the top. Add a second vine leaf with the point pointing downwards and base of the leaf at the top of your fingers. there should be a good overlap. You can do this on a flat surface if preferred.4Place a spoonful of the meat and rice mixture in the middle of the leaves. Fold the bottom of the leaf over the mixture, fold in both sides and the roll the leaf upwards sealing in the mixture into a parcel shape.5Layer a layer of vine leaves covering the bottom of a deep saucepan and then add the vine leaf parcel on top.6Make as many vine leaf parcels as the meat and rice mixture will make adding each one to the saucepan. Pack the parcels side by side util the saucepan is covered, then start another layer on top.7Cooking8Pour into the saucepan enough boiling water to just cover the top of the vine leaves and bring to a boil. Leave to simmer with a lid on for 1.5 hours. All water should be absorbed however top up with a little extra boiling water if this happens before the time is up.9Serving10Remove from the saucepan and leave to cool for 10 minutes before serving.NotesPreperationSource: TheMealDB
