Dolma Japrak Stuffed Vine Leaves

Steps

1. 1
   Step 1:

   Add the chopped onions to a sauté pan with a splash of olive oil.

2. 2
   Step 2:

   Fry for 5 minutes, until the onions start to brown.

   5 min
3. 3
   Step 3:

   Turn off the heat.

4. 4
   Step 4:

   Add the lamb mince, rice, black pepper, paprika, dried vegetable stock powder, parsley, and basil.

5. 5
   Step 5:

   Mix all the filling ingredients together.

6. 6
   Step 6:

   Carefully unwrap the vine leaves.

7. 7
   Step 7:

   Place one vine leaf on your hand with its base at the bottom of your palm and its point facing upward.

8. 8
   Step 8:

   Place a second vine leaf over it with its point facing downward and its base at the top of your fingers, overlapping the leaves well. Use a flat surface instead if preferred.

9. 9
   Step 9:

   Place a spoonful of the lamb and rice mixture in the middle of the leaves.

10. 10
    Step 10:

    Fold the bottom of the leaf over the filling, fold in both sides, and roll upward to seal the filling into a parcel.

11. 11
    Step 11:

    Line the bottom of a deep saucepan with a layer of vine leaves.

12. 12
    Step 12:

    Place the vine leaf parcels on top.

13. 13
    Step 13:

    Continue making parcels with the remaining lamb and rice mixture, adding each one to the saucepan.

14. 14
    Step 14:

    Pack the parcels side by side until the saucepan is covered, then make another layer on top.

15. 15
    Step 15:

    Pour enough boiling water into the saucepan to just cover the top of the vine leaves.

16. 16
    Step 16:

    Bring to a boil, then cover and simmer for 1½ hours.

17. 17
    Step 17:

    The water should be absorbed; if it is absorbed before the cooking time is up, top up with a little extra boiling water.

18. 18
    Step 18:

    Remove the parcels from the saucepan and leave to cool for 10 minutes before serving.

    10 min