Dolmeh barg

Method

Rinse the rice and briefly soak if using fresh grape leaves, or drain tinned leaves thoroughly. In a large bowl, combine the minced lamb, uncooked rice, sautéed onion with herbs (parsley, dill and mint), tomato paste, half the olive oil, salt, pepper and cinnamon to create the filling. Line the base of a heavy-bottomed pot with a few torn grape leaves. Place each grape leaf shiny side down and spoon filling near the base, then fold in the sides and roll tightly away from you into a cylinder. Place rolled dolmehs seam-side down in the pot, layering them snugly. Mix the remaining olive oil with lemon juice and water, then pour over the dolmehs. Bring to a simmer, cover with an inverted plate to keep them submerged, then cover the pot and cook on low heat for 45-50 minutes until the rice is tender and the parcels are cooked through. Allow to rest for 5 minutes before serving warm or at room temperature with yoghurt.