A perfect addition to any meze table, these delicate parcels are a true tribute to Greek flavours. The mint and cinnamon in this dolmades recipe lightens up the minced lamb. Serve with a good squeeze of lemon juice and a dollop of tzatziki for a moorish taste sensation.
Serves 6-8 as part of a meze table
20 large vine leaves* in brine, drained and rinsed
2 tbsp olive oil
350g minced lamb
1 cup of long-grain rice
1 onion, finely chopped
1 tbsp finely chopped mint
1 pinch ground cinnamon
1 lemon sliced
handful chopped dill
pine nuts for garnishing
Salt and pepper to taste
1. Heat olive oil on a frypan over medium heat, add onion and sauté until tender.
Increase heat to high and add minced lamb; cook until brown.
Add rice, mint, ground cinnamon; sauté 2mins, seaon to taste and set aside.
2. Lay vine leaves on a work surface. Place 1 tbsp lamb mixture in the centre of each, fold in sides and roll firmly
3. Line the base of a large saucepan with extra vine leaves and place dolmades on top in a single, tightly packed layer. Place thinly sliced lemon on top. Cover dolmades with cold water then weight with a plate. Bring to a simmer over low heat and cook covered until rice is tender, about 40 mins. Transfer to a plate and drizzle with olive oil, allow to cool.
When ready to serve add fresh lemon juice from one lemon. Garnish with chopped dill, lemon slices and a sprinkle of pine nuts.
*Choose fresh vine leaves if available
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