About this recipe:Minced lamb, onions, pine nuts and rice are used to stuff these vine leaves. They are then simmered in water until tender and delicious. The result dolmades are plump and flavoursome.
675g minced lamb
2 medium onions, finely chopped
125g long grain white rice
90g pine nuts
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped fresh mint
1/3 (750g) jar vine leaves, drained and rinsed
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Mix the lamb, onions, rice, pine nuts, salt, pepper and mint into a bowl until evenly combined. Gently open up a vine leaf and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the centre of the vine leaf. Fold the bottom of the leaf over the meat, fold in the sides and roll into a tight cylinder. Place the rolled vine leaf into a large frying pan, seam-side down. Repeat with remaining vine leaves, packing them in a tight, single layer.
Pour the water into the frying pan and bring to a simmer. Reduce heat to medium-low, cover and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.