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Lamb Mince Stuffed Grape Leaves

Lamb Mince Stuffed Grape Leaves

Jane Simpson
Lamb Mince Stuffed Grape Leaves, known as Dolma, is a classic Middle Eastern dish that brings together tender grape leaves with a flavorful minced lamb filling. This delicacy is summed up in layers of aromatic herbs and spices, offering a tantalizing taste of Mediterranean cuisine.
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Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 634 kcal

Ingredients
 
 

  •  
    1 cup long-grain rice - organic, rinsed and drained
  • Tasty minced meat isolated on white background1 pound ground lamb (minced lamb) - preferably grass-fed
  • Ripe yellow onion on a white background1 large yellow onion - finely chopped
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - extra-virgin
  • ground cumin1 teaspoon cumin - ground
  • allspice powder and wooden spoon1 teaspoon allspice - ground
  • parsley on white background1 bunch parsley - fresh, leaves chopped
  • Grape leaf isolated on white background1 jar grape leaves - rinsed and drained
  • Fresh lemon juice, Juice of squeezed lemons with pulp in wooden bowl2 cups lemon juice - freshly squeezed
  • Store of fresh water1 cup water
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - freshly ground

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
  • Add the lamb mince, stirring to break it apart, and cook until browned, around 8-10 minutes.
  • Mix in the rice, cumin, allspice, parsley, salt, and pepper. Cook for an additional 2-3 minutes. The aroma of spices should envelop the kitchen.
  • Lay out one grape leaf, veins facing up. Place a tablespoon of the lamb mince mixture in the center. Fold in the sides, then roll tightly. Repeat with remaining leaves.
  • Pack the stuffed grape leaves in a large pot, seam sides down. Pour over the lemon juice and water, ensuring the leaves are just submerged.
  • Cover the pot with a lid or an inverted plate to hold the leaves in place. Simmer gently over low heat for 45-60 minutes, until the rice is tender.

Notes

To enhance the flavor, add a pinch of cinnamon to the filling. For those who avoid meat, substitute lamb with a mixture of chopped mushrooms and nuts.

Nutrition

Calories: 634kcalCarbohydrates: 50gProtein: 25gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 91mgSodium: 101mgPotassium: 605mgFiber: 2gSugar: 5gVitamin A: 1286IUVitamin C: 69mgCalcium: 79mgIron: 4mg
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