Dolmades

1 packet vine leaves (I use Cypressa)
400g lamb mince
100g rice, par cooked
1 onion, diced
2 cloves garlic, diced
3 tablespoons tomato puree
2 tablespoons fresh mint, chopped
Juice of 1 lemon

½ tsp mixed spice

Salt and pepper to taste

Preheat the oven to 180C/gas mark 5

1, Lightly brown the onion and then add the garlic for a minute to soften.

2, In a large bowl, mix the all of the ingredients together - apart from the vine leaves.

3, In another bowl, cover the vine leaves in boiling water and soak for about 5-10 minutes.

4, Place a vine leaf flat on your worktop, vein side up. Cut the stalk off, carefully trying not to damage the leaf itself - just taking the tip of the stalk.

5, Depending on the size of the leaf put about a thumb sized amount of the rice filling onto the centre of the leaf, the length across the leaf.


6, Roll bottom of leaf over the filling.

7, Tuck the right side over the filling to create a right angle at the side.

8, Tuck the left side over, as above.


9, Roll the tucked leaf towards the top (creating a cylinder/dolmade shape)

10, Place the rolled dolmade in a casserole dish in a circle seems to work best for me building up as many layers you require to use up what you have left.

11, Cover the dolmades almost to the top with water, then put a plate on top to weight them down in the oven.

12, Cook for 45 minutes to an hour. To test, cut a dolmade in half and look for signs of uncooked meat. If in doubt, return to the oven. If you own a food probe, you're looking for about 65C.

13, Serve warm or cold - both are equally delicious. Tzatiki is a must.