Main
Algerian dolma (stuffed vine leaves)
- Preparation time
- 1 h 20
- Servings
- Serves 6
Ingredients
Serves 6
- Grape leaf — to buy40 leaves
- Rice — to buy200 g
- Ground beef — to buy300 g
- Onion — to buy1
- Parsley — to buy1 bunch
- Fresh mint — to buya few leaves
- Paprika — to buy1 tsp
- Cumin — to buy1/2 tsp
- Stock — to buy500 ml
- Olive oil — to buy2 tbsp
- Lemon — to buy1
Preparation
Rinse the vine leaves in hot water to remove excess salt if they are brined.
Mix the raw rice, ground beef, finely chopped onion, parsley, mint, paprika and cumin.
Place a small spoonful of filling on each leaf, fold the edges then roll tightly — a loose dolma would fall apart while cooking.
Pack the rolls tightly in a pot, cover with broth, add a drizzle of oil and the lemon juice.
Place a plate on top to hold the rolls in place, cover and simmer on low heat 50 minutes until the rice is cooked.