התמונה להמחשה בלבדDolma Japrak Stuffed Vine Leaves
Cooking With KidsSteady frying heat sets the outside quickly while allowing the centre to cook through as directed. In dolma japrak stuffed vine leaves, Pickled Grape Leaves, Lamb Mince and chopped Onion are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 80 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Preperation.
- 2Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown.
- 3Turn off the heat and add the meat, rice, pepper, paprika, dried vegetable stock, parsley and basil. Mix all the ingredients together.
Nutrition
- Calories
- 1800
- Protein
- 17.5g
- Carbs
- 7.3g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To prevent the stuffed leaves from opening during cooking, place a heavy upturned plate over them in the pan. This keeps them compact and ensures each vine leaf keeps its original shape. If you want a vegetarian version, replace the meat with equal parts rice and black lentils.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. In dolma japrak stuffed vine leaves, Pickled Grape Leaves, Lamb Mince and chopped Onion are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
