Serves 6

125 ml Salad oil

• 125 ml salad oil; 1 small onion, finely chopped; 500 g minced lamb or beef; 100 g rice; 75 g pine nuts (optional); 1 tablespoon fresh dill or 1 teaspoon each oregano and basil; salt and freshly ground black pepper to taste; 30 vine leaves (blanched) or one can; 2 tablespoons lemon juice; 500 ml tomato juice. Serves 6. Heat oil in a frying pan and sauté onion until golden. Add lamb and cook until brown, stirring constantly. Add rice, nuts, herbs, seasoning and 175 ml water or stock. Cover and simmer tor about 10 minutes or until water is absorbed and rice half cooked. Remove and cool before stuffing leaves. Separate leaves (if canned, rinse to wash away brine). Cover base of a heavy bottomed saucepan with a few leaves. Put 1 tablespoon lamb in centre of each leaf. fold like an envelope and roll. Continue until mixture has been used. Layer stuffed leaves tightly into the pan. Pour over lemon and tomato juice. Place a heavy plate on top to prevent leaves from unrolling. Simmer gently for about 30 minutes, until liquor is absorbed. Serve hot or cold.
Comment	Dolmades
Entered	2019-02-03
Updated	2020-12-22

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19