Dolmades

This is my version of the famous Eastern Mediterranean Starter, I am using Spring Greens as well as Wine Leaves and Meat and Rice and Feta all mixed into one scrummy filling.

Ingredients:

About 20 of the bigger leaves from Spring greens 

about 20 wine leaves

400g minced Lamb

120g long grain rice (uncooked)

1 onion finely chopped

100g feta cheese

2 cloves of garlic

1 tbs fresh mint

1/2 Lemon

Make the stuffing with the meat, feta cheese, onion, garlic, mint and season with salt and pepper and mix well. 

Cut away the stalk part of the Spring Green leaves and lay them in a suitable pan. Add a tsp of Caraway seeds if you like. This will prevent them from becoming windy.

Cover with boiling water and leave to stand for a couple of minutes. Drain the water and leave to cool.

Lay a leaf on a board and overlap the cut away stalk part.

Take a little of the filling and lay it onto the folded side.

Roll up folding in the sides as you go.

Do the same for with the wine leaves, but using 2 wine leaves for each roll.

Place them neatly together in a pan and squeeze the Lemon all over.

Boil the kettle and pour the boiling water carefully in until it comes half way up.

Lay a small plate on top to compress the rollls slightly while they cook.

Cover the pan and simmer for about 30 minutes.

Turn off the heat and leave to stand for another 10 minutes. All the water will be absorbed.

Serve with a yoghurt dip and enjoy!