Middle_Eastern
Middle Eastern - Stews and Tagines
Dolma Tagine / Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 40 grape leaves, rinsed
- • 300g minced lamb
- • 1 cup short-grain rice, rinsed
- • 1 onion, finely chopped
- • 1 tsp ground cinnamon
- • 1/2 tsp ground allspice
- • 2 lemons, juiced
- • 3 tbsp olive oil
- • 500ml chicken stock
Preparation Steps
1
Phase 1
Mix the lamb, rice, onion, cinnamon, and allspice and season with salt and pepper.
2
Phase 2
Place a spoonful of filling on each grape leaf and roll into a tight cylinder, folding in the sides.
3
Phase 3
Arrange the rolls seam-side down in a heavy pot and pour over the chicken stock, lemon juice, and olive oil.
4
Phase 4
Place an inverted plate on top of the rolls to keep them submerged.
5
Phase 5
Cover and simmer gently over low heat for 60 minutes, until the rice is tender and the liquid reduces by half.
6
Phase 6
Let rest for 15 minutes before transferring to a platter and serving warm or at room temperature.