Ingredients
- lamb mince400g
- Vine Leaves50
- Tomatoes800g chopped
- Olive Oil2 tbsp
- Ginger4cm piece finely chopped
- Garlic4 cloves chopped
- Onion1 medium chopped
- fennel bulb1 large sliced
- Potatoes1 small peeled and coarsely grated
- caster sugar1 tsp
- lemon juice3 tbsp
- Parsley2 tbsp chopped
- Coriander2 tbsp chopped
- ground clove½ tsp
- ground cinnamon½ tsp
- Black Pepperto taste
Instructions
Soak and Drain Vine Leaves
5 minBegin by draining the vine leaves from their brine. Immerse them in a pot of boiling water for about 10 minutes to soften. After soaking, carefully lay them out on a clean tea towel to remove excess moisture.
Mix Filling Ingredients
8 minIn a mixing bowl, combine the lamb mince, chopped onion, grated potatoes, chopped parsley, chopped coriander, ground clove, ground cinnamon, and half of the chopped tomatoes. Season the mixture generously with salt and black pepper, then set it aside to allow the flavors to meld.
Prepare the Tomato Sauce
41 minIn a medium saucepan, heat olive oil over medium heat. Add the finely chopped ginger and chopped garlic, sautéing for 1 to 2 minutes until they release their aromatic fragrance. Stir in the remaining chopped tomatoes, lemon juice, and caster sugar, then reduce the heat and let it simmer for approximately 20 minutes until it thickens slightly.
Line the Saucepan
5 minTake a large saucepan and line the bottom with any torn vine leaves to prevent sticking. Next, slice the fennel bulb into thin rounds and arrange them evenly at the bottom of the pan for added flavor.
Roll the Filling in Leaves
10 minOn a flat surface, take one vine leaf and place about 2 teaspoons of the filling at the base. Fold the sides of the leaf over the filling and roll it up tightly to create a neat package. Place each roll seam-side down in the prepared pan, repeating this process until all the filling is used up.
Add Sauce and Prepare to Cook
20 minOnce all the rolls are in the pan, pour the prepared tomato sauce over them, ensuring they are mostly covered. If the sauce doesn't cover the rolls entirely, add a little water as needed. Weigh the rolls down with a plate and cover the pan to trap the steam.
Cook the Rolls
8 minBring the mixture in the pan to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low and allow it to simmer gently for 70 minutes, or until most of the liquid has evaporated and the rolls are cooked through.
Cool and Serve
21 minAfter cooking, let the rolls cool slightly before serving them warm. Garnish with extra chopped coriander and serve alongside a bed of rice or couscous for a complete meal.