DOLMADES

PREP + COOK TIME 3 HOURS (+ COOLING & STANDING) SERVES 6

2 tablespoons olive oil

2 medium brown onions (300g),

chopped finely

155g lean lamb mince

¾ cup (150g) white long-grain rice 2 tablespoons pine nuts

½ cup finely chopped fresh

flat-leaf parsley

2 tablespoons each finely chopped

fresh dill and mint

¼ cup (60ml) lemon juice

2 cups (500ml) water

500g preserved vine leaves

¾ cup (200g) yoghurt

1 Heat oil in saucepan; cook onion, stirring, for 2 minutes or until soft. Add lamb; cook, stirring, for 4 minutes or until browned. Stir in rice and pine nuts. Add herbs, 2 tablespoons of the juice and half the water; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until water is absorbed and rice is partially cooked. Cool.

2 Rinse vine leaves in cold water. Drop leaves into a large saucepan of boiling water, in batches, for a few seconds, then transfer to a colander. Rinse under cold water; drain well. 3 Place a vine leaf, smooth-side down on bench, trim large stem. Place a heaped teaspoon of rice mixture in centre. Fold stem end and sides over filling; roll up firmly. Line a medium heavy-based saucepan with a few vine leaves; place rolls, close together, seam-side down, on leaves.

4 Pour over the remaining water; cover rolls with any remaining leaves. Place a plate on top of leaves to weigh down rolls. Cover pan tightly; bring to the boil. Reduce heat; simmer, over very low heat, for 1½ hours. Remove from heat; stand, covered, for 2 hours or until liquid has been absorbed.

5 Serve dolmades with combined yoghurt and remaining juice.