DOLMA STUFFED VINE LEAVES

Preparation Method :

• Cut the stems off the leaves and place them in a large bowl.
• Pour boiling water over and soak for 20 minutes then ease the leaves apart in the water.
• Drain, soak briefly in cold water and drain again.
• Saute the onion in the oil until it is soft. Add the meat and cook until colour changes.
• Add the rice, herbs ,salt and pepper, stirring gently over a low heat until the rice is coated and glazed with the oil.
• Add the stock and simmer on a medium heat until the liquid is absorbed.
• Finally mix in the lemon juice. Set aside and allow to cool.
• Line the base of a heavy pan with two or three of the vine leaves.
• Lay the remainder, vein side up, on a wooden surface and place a teaspoon of the meat mixture in the centre.
• Roll up each leaf with the sides neatly tucked in, and stack in layers in the pan.
• Place slices of lemon between each layer. Place a heatproof dish on top of the leaves to hold them down, pour in water almost to the top.
• cover with a lid and cook for 30 minutes or until the rice is tender. The vine leaves should be slightly chewy.
• Serve lukewarm, sprinkled with some more lemon juice.