Dolma Japrak Stuffed Vine Leaves

Name: Dolma Japrak Stuffed Vine Leaves
Prep time: 35 min
Cook time: 5 h 5 min
Total time: 5 h 40 min
Yield: 4 servings
Cuisine: Albania
Ingredients: 1.3 lb pickled grape leaves; 14 oz ground lamb; 5 onions; 2 ⅔ oz rice; 1 tsp pepper; 1 tsp paprika; 1 tsp vegetable stock; 1 oz parsley; 1 tsp basil; Splash olive oil; To taste salt; 8 ½ cups boiling water

A weekend Albania snack made with lamb. Ready in about 5 hours 40 minutes. Difficulty: more effort.

35 minPrep (about)
5 hr 5 minCook (about)
5 hr 40 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 8 people +

Changed from 4 to 8 people · Back to 4

Main ingredient

1.8 lb ground lamb Shopping tip: Ground lamb (UK: lamb mince).

Fresh & other

2.6 lb pickled grape leaves
10 onions
5 oz rice Shopping tip: Long-grain white rice.
2 tsp vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
1 ¾ oz parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
17 cups boiling water

Sauces & oils

Splash olive oil

Spices & seasonings (4): pepper, paprika, basil, salt

2 tsp pepper
2 tsp paprika
2 tsp basil Shopping tip: Dried basil is fine here.
To taste salt

How to make it

Steps in our own plain words.

Preperation.
Add the onions to a cook pan.
Fry for 5 min in olive oil till the onions start to brown.
Turn off the heat.
Add the basil, parsley, dried vegetable stock, paprika, pepper, rice and meat.
Mix all the ingredients together.
Unwrap the vine leaves.
Place one vine leaf on your hand using your base on bottom of your palm plus the point pointing towards the top.
Add a second vine leaf using your point pointing downwards plus base of your leaf at the top of your fingers.
There should be a good overlap.
Do this on flat surface if preferred.
Place a spoonful of your meat and rice mix in the middle of the leaves.
Fold the bottom of your leaf over the mixture.
Fold in both sides plus your roll the leaf upwards sealing in the mix into a parcel shape.
Layer a layer of vine leaves covering your bottom of a deep pot.
Add the vine leaf parcel on top.
Make as many vine leaf parcels as your meat and rice mix will make adding each one to the pot.
Pack your parcels side by side util the pot is covered.
Start another layer on top, cooking.
Pour into the pot enough boiling water to cover the top of the vine leaves.
Bring to a boil.
Leave to simmer using a lid on for 1.5 hours.
All water should be however top up using little extra boiling water this happens before the time is up.
Serving.
Remove from the pot.
Leave to cool for 10 min before serving.

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Recipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.