DOLMA EXPRESS

Dolma Express is a quick and easy twist on traditional dolma. Instead of individually stuffing and rolling each vine leaf, the filling is layered between vine leaves and cooked as one dish, delivering the same delicious flavours with a fraction of the effort.

Dolma Express (Easy Stuffed Vine Leaves)

Serves: 4–6

Ingredients

Filling

• 250 g basmati rice, rinsed

• 200 g minced beef or lamb (or 200 g finely chopped mushrooms or vegetarian mince)

• 1 medium onion (about 120 g), finely chopped

• 6 tbsp dried parsley

• 2 tbsp dried mint

• 2 tbsp tomato paste

• Juice of 1 lemon

• 2 tbsp vegetable oil

• 1 tsp ground cinnamon

• 2 tsp salt

• 1 tsp black pepper

• About 120 g vine leaves

Sauce

• Juice of 1 lemon

• 3–4 tbsp tomato paste

• 3 tbsp vegetable oil

• ½ litre water

• 1 tsp black pepper

• 2 tsp Salt

Method

Rinse the basmati rice several times until the water runs almost clear. Drain well.

Rinse the vine leaves thoroughly to remove excess brine.

Line the base of a heavy-bottomed pan with parchment paper. Cover the bottom and sides with a layer of vine leaves.

In a large bowl, combine the rice, minced meat (or vegetarian alternative), onion, dried parsley, dried mint, tomato paste, lemon juice, vegetable oil, cinnamon, salt and black pepper. Mix well until evenly combined.

Spread the filling evenly over the vine leaves, pressing it down gently into a compact layer.

Fold the overhanging vine leaves over the filling, then cover the top completely with another layer of vine leaves.

Using a fork or the tip of a knife, pierce a few holes through the top layer to allow the sauce to seep into the filling.

In a bowl, whisk together the lemon juice, tomato paste, vegetable oil, water, black pepper and salt. Pour the sauce evenly over the dolma.

Place a heatproof plate upside down on top to keep the dolma compact while cooking.

Bring to a boil over medium-high heat. Once it starts simmering, reduce the heat to low, cover the pan and cook for 60 minutes.

Let the dolma rest for 10 minutes before carefully inverting it onto a serving platter. Slice into wedges and serve warm.

Serving suggestion: Delicious with plain yogurt, a fresh salad, and extra lemon wedges or pomegranate seeds