Dolma

Method

1. 1 Rinse the salted grape leaves three times with warm water to remove the saltiness, then spread them out on a towel.
2. 2 Mix the minced lamb with uncooked rice, onions, mint, parsley, and cinnamon; the raw rice will absorb the meat juices during steaming, preventing the filling from becoming mushy.
3. 3 Place a spoonful of filling on the stem of the leaf, fold both sides, and then roll it tightly into a tube with your fingers.
4. 4 Arrange the rolls tightly in the pot, then place a plate on top to prevent them from coming apart when boiling.
5. 5 Pour in lemon juice, olive oil, and enough water to cover the ingredients, then steam over low heat for 55 minutes.

With an appliance

• Pressure cooker 1 hr

  Replace step 5: cook the grape leaf rolls under high pressure for 20 minutes, then release the pressure naturally for 10 minutes, keeping the plate in place to prevent the rolls from unraveling; steps 1–4 remain the same.