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Recipes from Cyprus Kitchen

Mince & Rice Filled Vine Leaves ( Kıymalı Yaprak Dolması)

INGREDIENTS (makes approx 100 dolma) 1 stock cube (chicken or vegetable) 2 tbsp tomato purée 200ml boiling water, Approx 100 vine leaves, 1 large onion, finely chopped 50g fresh flat leaf parsley, leaves and stalks
1/2 tsp sea salt flakes 400g mince (I use beef but you can use lamb or meat free mince too), 3/4 tsp ground black pepper, 1/2 tsp cumin (optional) , 120g short grain pudding rice, washed and drained, 1/4 tsp cinnamon (optional) 2 tbsp tatlı biber salçası (Turkish sweet red pepper paste), 2 tsp freshly squeezed lemon juice, 1x 400g can finely chopped tomatoes, 1 tbsp pomegranate molasses

METHOD : Dissolve the stock cube and 1 tbsp of tomato purée in a jug and leave to one side. Add olive oil to pan on medium heat. Soften onion and parsley stalks with salt for 12-15 mins until golden brown. Add mince, breaking up in the pan until colour changes, then add the cinnamon cumin if using black pepper stir well, add tatlı biber salçası and remaining tbsp of tomato purée, stir + allow the pastes to release their delicious oils for a min or 2, add rice, stir again, then pul biber, dried mint and lemon juice, stir through chopped tomatoes + pomegranate molasses and finally chopped parsley leaves. Remove from heat and cool for a few mins. Fill I tomato can with cold water and top up stock to 600ml of liquid.
Fill and roll dolma and stack in medium sized pan. Reserve large leaves to lay at bottom of pot and over the rolled dolma, pop in a plate (that fits within the pan) to weigh down dolma (and prevent unraveling as they cook).Pour in stock, pop on the lid, then place on hob on medium heat, bring up to boil, turn down heat and simmer for around 40 minutes with lid slightly off. Turn off place lid fully on and let the dolma sit for a couple of hours before serving.


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