Dolma

Method

Heat 50ml olive oil in a large pan and sauté the diced onions until softened, then add the ground meat and cook until browned, breaking it up as it cooks. Stir in the rice, pine nuts, mint, cinnamon, allspice, salt and pepper, cooking for 2-3 minutes until fragrant. Place a grape leaf shiny side down on a work surface, spoon 1 tablespoon of filling near the base, fold in the sides and roll tightly away from you. Arrange the dolmas seam side down in a heavy-bottomed pan brushed with remaining oil, layering them tightly. Pour water and lemon juice over the dolmas, place a plate on top to keep them submerged, cover with a lid and simmer gently for 45 minutes until the rice is tender. Remove from heat and allow to cool slightly before serving warm or at room temperature.