Dolma Japrak Stuffed Vine Leaves

Learn how to prepare this delicious recipe with a step-by-step video tutorial.

Ingredients

1 - 1 Preperation Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown.

2 - 2 Turn off the heat and add the meat, rice, pepper, paprika, dried vegetable stock, parsley and basil.

3 - Mix all the ingredients together.

4 - 3 Carefully unwrap the vine leaves.

5 - Place one vine leaf on your hand with the base on the bottom of your palm and the point pointing towards the top.

6 - Add a second vine leaf with the point pointing downwards and base of the leaf at the top of your fingers.

7 - there should be a good overlap.

8 - You can do this on a flat surface if preferred.

9 - 4 Place a spoonful of the meat and rice mixture in the middle of the leaves.

10 - Fold the bottom of the leaf over the mixture, fold in both sides and the roll the leaf upwards sealing in the mixture into a parcel shape.

11 - 5 Layer a layer of vine leaves covering the bottom of a deep saucepan and then add the vine leaf parcel on top.

12 - 6 Make as many vine leaf parcels as the meat and rice mixture will make adding each one to the saucepan.

13 - Pack the parcels side by side util the saucepan is covered, then start another layer on top.

14 - 7 Cooking Pour into the saucepan enough boiling water to just cover the top of the vine leaves and bring to a boil.

15 - Leave to simmer with a lid on for 1.

16 - 5 hours.

17 - All water should be absorbed however top up with a little extra boiling water if this happens before the time is up.

18 - 8 Serving Remove from the saucepan and leave to cool for 10 minutes before serving.

Dolma Japrak Stuffed Vine Leaves | Taste Board