
ingredients
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Instructions
- Meanwhile, place the grape leaves in a large bowl, cover with boiling water and allow to stand for 5 minutes. Strain and set aside. This softens the leaves, making them easier to roll up. Line the bottom of large, wide pan, with damaged or torn grape leaves. This will prevent the dolmeh from sticking to the bottom of the pan.
- In a large frying pan, heat the olive oil and fry the onion over a medium heat until golden-brown. Add the garlic and lamb mince and continue to cook until browned, stirring to break up any lumps.
- Add the salt, pepper, curry powder, turmeric and cinnamon and fry for another 30 seconds. Remove the pan from the heat and add the dried rose petals, flat-leaf parsley, mint, dill, tarragon, melted butter and yoghurt along with the cooked split peas and rice. Stir gently to combine all the ingredients.
- Take a single grape leaf and place vein side up on a chopping board. With a sharp knife, cut off the hard stem and place 1 tablespoon of the mixture onto the grape leaf. Fold the stem end over and then fold the sides in towards the centre. Continue to fold over again, to create a small square or roll and place seam side down into the prepared pan, on top of the unstuffed leaves. Repeat the process, arranging the rolled dolmeh in tight layers.
serving suggestion
These dolmeh are best served slightly warmed or at room temperature. Top with a drizzle of olive oil and serve with lemon wedges, Greek style plain yoghurt,, sliced tomatoes and fresh lavash bread. These dolmeh will keep for up to 1 week refrigerated or can be frozen for up to 3 months.
notes
*Dried rose petals are optional but give the dish a lovely, fragrant, fresh taste. They are available from Middle Eastern specialty shops.
**See here for instructions on how to make liquid saffron.
tip
Brined and prepackaged grape leaves can also be used, but be sure to rinse thoroughly under running water, to remove the excess salt.