Dolma Japrak Stuffed Vine Leaves
Dolma Japrak Stuffed Vine Leaves is a classic side that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Pickled Grape Leaves, Lamb Mince, Onion, Rice, Pepper, Paprika, Vegetable Stock, Parsley, Basil and Boiling Water, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve as an enticing appetizer with complementary dipping sauces or as an accompaniment to a hearty main course.
If you enjoy authentic cooking, be sure to also explore our recipe for Air Fryer Egg Rolls.
Rate this recipe
Ingredients
- Pickled Grape Leaves600g
- Lamb Mince400g
- Onion5 chopped
- Rice75g
- Pepper1 tsp
- Paprika1 tsp
- Vegetable Stock1 tsp
- Parsley25g
- Basil1 tsp
- Olive OilSplash
- SaltTo taste
- Boiling Water2 Litres
Step-by-Step Instructions
27 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
1
Preperation
Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown.
2
Turn off the heat and add the meat, rice, pepper, paprika, dried vegetable stock, parsley and basil.
Mix all the ingredients together.
3
Carefully unwrap the vine leaves.
Place one vine leaf on your hand with the base on the bottom of your palm and the point pointing towards the top.
Add a second vine leaf with the point pointing downwards and base of the leaf at the top of your fingers. there should be a good overlap.
You can do this on a flat surface if preferred.
4
Place a spoonful of the meat and rice mixture in the middle of the leaves.
Fold the bottom of the leaf over the mixture, fold in both sides and the roll the leaf upwards sealing in the mixture into a parcel shape.
5
Layer a layer of vine leaves covering the bottom of a deep saucepan and then add the vine leaf parcel on top.
6
Make as many vine leaf parcels as the meat and rice mixture will make adding each one to the saucepan.
Pack the parcels side by side util the saucepan is covered, then start another layer on top.
7
Cooking
Pour into the saucepan enough boiling water to just cover the top of the vine leaves and bring to a boil.
Leave to simmer with a lid on for 1.5 hours.
All water should be absorbed however top up with a little extra boiling water if this happens before the time is up.
8
Serving
Remove from the saucepan and leave to cool for 10 minutes before serving.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Dolma Japrak Stuffed Vine Leaves carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown pickled grape leaves in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
Recipe Feedback & Reviews
Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!
Please log in to leave feedback on this recipe.
Community Feedback (0)
No feedback yet. Be the first to share how this recipe turned out!