yarpaq dolmasi
Ingredients
- 0.5kg ground lamb or beef (or a combination)
- 1 medium onion, passed through a meat grinder or grated
- ½ cup (70 g) medium-grain white rice, thoroughly rinsed
- ½ cup (70 g) finely chopped fresh cilantro
- ½ cup (70 g) finely chopped fresh dill
- ½ cup (70 g) finely chopped fresh mint
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- About 100 small-size or 50 medium-size fresh grape leaves (or frozen grape leaves, or canned leaves)
- 3 tablespoons clarified butter or unsalted butter, or olive oil
- Plain yogurt or garlicky yogurt sauce
Instructions
First prepare the stuffing in a medium mixing bowl by combining the various ingredients and mixing well with your hands. Then prepare the leaves: If using fresh grape leaves, boil slightly salted water and blanch them in small batches for about a minute. If using canned leaves, put batches in a colander, rinse well under cold water to remove the salt, and drain. Cut off the stems in both cases. Now stuff the grape leaves. Hold the leaf shiny side down on the palm of your hand. Place about 1 teaspoon of the filling at the stem end. Fold the top down, then the sides and roll up tightly into a 1-inch bundle. Arrange the stuffed leaves snugly together on the bottom of the pan. Dot the top with butter and pour in water to cover the dolma halfway. Cover and bring to a boil. Then, reduce the heat to medium-low and simmer for about 1.5 hours. Serve immediately with bread and plain or garlicky yogurt to spoon onto the dolma.
Allergens: milk and yoghurt.
