Fragrant Dolma
⏳ Time
2 hours 15 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Fragrant Dolma
Ingredients
- Onion - 1 head
- Rack of Lamb - 14.1 oz
- Boiled White Round Rice - 4 tablespoons
- Canned Grape Leaves - 50 pieces
- Ground Cumin - 0.3 teaspoons
- Fresh basil leaves - 1 teaspoon
- Turmeric - ½ teaspoon
- Dried Rosemary - ½ teaspoon
- Fresh Mint - 1 tablespoon
- Natural Yogurt - 2.8 oz
- Olive Oil - 3 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Heat a skillet over medium heat.
Step 2
Meanwhile, chop the onion into cubes.
Step 3
In a small pot, cook the rice in a large amount of water until half-cooked. Boil the rice for 3–4 minutes after it starts boiling. Drain the water.
Step 4
Rinse the canned grape leaves in cold water, pour boiling water over them, and let them sit for about 3–5 minutes. After that, drain the water but do not discard it.
Step 5
Add oil to the skillet. Sauté the onion over low heat. First, the onion should sweat, then become translucent.
Step 6
Remove the skillet from heat. Add the herbs and spices: turmeric, oregano, cumin, basil. Next, add the rice, mixing well so that the rice grains are coated in oil. Add the ground lamb, stirring constantly. It will cook slightly and turn pale. Now add the chopped mint, salt, and pepper, mixing well.
Step 7
Lay the grape leaves on the table, shiny (smooth) side down, and the prominent veins facing up.
Step 8
Place a small amount of filling (slightly more than a teaspoon) in the center of each leaf. First, close the filling by folding the top edges of the leaf over it. Then fold the sides of the leaf over the filling. Finally, roll it tightly into a tube, similar to a cabbage roll. Prepare the remaining dolma in the same way. One serving is about 10–12 pieces.
Step 9
Place torn grape leaves on the bottom of a saucepan. Arrange the dolma on top, packing them tightly together. Once all the dolma are arranged, cover them with a plate and pour broth (use the water from soaking the grape leaves) up to the top of the dolma. If there isn't enough broth, add water. Place a weight (a jar of water) on top. Cook over medium heat for about 1.5 hours.
Step 10
Remove from heat, take off the weight, and let it sit for about 10 minutes. The dolma will absorb the juices, swell, and increase in size.
Step 11
Before serving, garnish with natural yogurt.
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