Main Course
Dolmas
Taste this original Oriental specialty ideal for a Ramadan meal!
40 min
Prep time
60 min
Cook time
6
Servings
Medium
Difficulty
1h40
Total time
Cocotte
Cooking method
Ingredients
Instructions
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1
Dip the vine leaves in boiling water for 5 minutes until they are tender.
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2
Chop the onion, then in a casserole, melt 30 g of butter and add the rice and onion, stirring until the rice is lightly toasted.
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3
Pour in beef broth to cover the rice and simmer on low heat, adding more broth as needed when the level drops.
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4
Turn off the heat, and add the lamb, chopped mint, parsley, rosemary, salt, and pepper. Continue stirring for 5 minutes then rekindle the fire.
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5
Using a strainer, take some of this mixture and fill the vine leaves by folding them from each side to form small packages.
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6
Take these dolmas and place them in a pan with enough broth to cover them, adding the remaining butter in small pieces and lemon juice. Cover with a plate and simmer on low heat for 1 hour.
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7
Remove the dolmas with a slotted spoon and arrange them on a platter.
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