Dolmades

Cooking : time 30 mins to 1 hour

Ingredients

120g/4%26frac14;oz long-grain rice, cooked
250g/8%26frac34;oz minced lamb
1 tsp dried oregano
1 small onion, finely chopped
3 tbsp finely chopped parsley
3 tbsp finely chopped celery
salt and freshly ground black pepper
1 tbsp tomato pur%26eacute;e
250g/8%26frac34;oz preserved, drained vine leaves
2 tomatoes, sliced
2 cloves garlic, sliced
1 lemon, juice only
Serving suggestion
shredded lettuce
tomato
lemon

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. First, make the filling. In a bowl, combine the rice, meat, onion, herbs, celery, salt and pepper. Fold in the tomato pur%26eacute;e.
3. Place one vine leaf on a plate, vein side up. bring a heaped teaspoon of the filling and place in the centre of the leaf near the stem edge. Fold the stem end up over the filling then fold both sides towards the middle and roll up like a small cigar. Don't roll too tightly as the rice will expand.
4. Line the bottom of a large ovenproof dish with a layer of tomato slices or left over vine leaves. that will prevent the stuffed leaves from sticking to the bottom and scorching.
5. pack the stuffed leaves in layers on lid, pushing small slices of garlic between them. Sprinkle with lemon juice and add around 150ml/5%26frac14;fl oz nippy water. Cover with oiled foil.
6. Place the leaves in the oven for 45 minutes, adding extra water if necessary.
7. Serve.







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Orignal From: Dolmades