Dolma with Meat and Rice

Ingredients

• Grape leaves in brine about 45 leaves (180 g drained)
• Ground beef (20% fat) 250 g
• Ground lamb 250 g
• Short- or medium-grain rice 100 g
• Onion 1 large (200 g)
• Fresh dill 15 g
• Fresh mint 10 g
• Fresh cilantro 15 g
• Olive oil 2 tbsp
• Salt 1 tsp
• Black pepper 1/2 tsp
• Hot water or stock about 500 ml

Instructions

1. 1

   Rinse the grape leaves in cold water, blanch them in boiling water for 2 minutes, drain and snip off the stems.

2. 2

   Rinse the rice until the water runs clear, and finely chop the onion, dill, mint and cilantro.

3. 3

   Mix the beef, lamb, rice, onion, herbs, olive oil, salt and pepper in a bowl until evenly combined.

4. 4

   Line the bottom of a heavy pot with 4-5 torn leaves.

5. 5

   Lay a leaf shiny side down, put about 20 g of filling near the stem end, fold in the sides and roll up firmly. Pack the rolls seam side down in tight layers.

6. 6

   Pour in hot water or stock to just cover, weigh the rolls down with an inverted plate, cover and simmer over low heat for 50-60 minutes, until the rice is tender.

7. 7

   Rest for 10 minutes and serve warm with the cooking juices. Garlic yogurt is a common side.