Main
Dolme (Dalmatian lamb-stuffed grape leaves)
- Preparation time
- 1 h 30
- Servings
- 4-6
Ingredients
- Grape leaf — to buyabout 30 leaves
- Rice — to buy100 g
- Ground lamb — to buy400 g
- Onion — to buy1
- Garlic — to buy2 cloves
- Parsley — to buy1 bunch
- Tomato — to buy2
- Lemon — to buy1
Preparation
If using brined grape leaves, plunge them into boiling water for 2 minutes to remove the salt, then drain; if using fresh leaves, blanch for 30 seconds until they soften and change color.
Prepare the filling by mixing 400 g ground lamb, 100 g rinsed raw rice, one finely chopped onion, 2 crushed garlic cloves, chopped parsley, salt and pepper: the raw rice will cook and swell inside the leaves.
Lay a grape leaf flat, vein side facing you, place a teaspoon of filling near the stem, fold the sides toward the center, then roll tightly toward the tip like a small, well-sealed cigar.
Line the bottom of a pot with a few torn grape leaves or tomato slices: this stops the rolls from sticking during cooking.
Arrange the dolme tightly against each other in concentric circles, stacking in layers if needed.
Cover with hot water mixed with crushed tomatoes and a drizzle of olive oil, then place an upturned plate on top of the rolls to keep them in place while cooking.
Simmer covered over low heat for 45 minutes, until the rice is cooked and the leaves are tender: check along the way that some liquid always remains, adding hot water if needed.
Serve warm, drizzled with the cooking juices and a little fresh lemon juice, with a spoonful of thick yogurt on the side if you like.