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1
Blanch fresh vine leaves or cabbage leaves in boiling water drain then leave to cool.
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2
If using leaves in brine just rinse the excess brine off and pat dry.
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3
Heat 2 tablespoons of olive oil in a heavy saucepan and saute the onions over a low heat until soft, about 8 minutes.
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4
Add the meat, raise the heat and saute until lightly browned, breaking up any pieces with a wooden spoon.
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5
Add the cinnamon, salt pepper and rice and cook for one minute stirring.
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6
Add the stock/water and boil uncovered for about 8 minutes or until all the liquid has disappeared and there are holes appearing in the rice.
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7
Cover the pan with two layers of paper towels and a tight fitting lid.
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8
Set aside for 20-25 minutes in a warm place.
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9
Line a large saucepan with any pieces or torn leaves and some whole leaves to cover any gaps.
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10
Stir the parsley and the mint in with the rice and half the lemon juice and mix well.
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11
Make the dolmades: 1.
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12
Place a whole leaf glossy side down on a clean work surface stem towards your wrist.
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13
2.
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14
Use a heaped tablespoon of filling for a main course dolmades.
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15
3.
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16
Place the filling in the centre of the leaf at its widest part, pull the stem end over and fold in both sides.
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17
4.
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18
Firmly roll up the leaf towards the point end of the leaf.
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19
5.
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20
Repeat until all leaves are used up.
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21
As you finish each dolma place them tightly side by side in the pan.
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22
Pour over the remaining olive oil and the rest of the lemon juice.
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23
Add enough water to come almost to the top of the dolmas.
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24
Cover with a plate smaller than the saucepan and put a weight on top to hold them in place.
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25
Bring to the boil then simmer on a low heat for about 30 minutes for large dolmas.
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26
Take off the heat, leave the plate in place and let them cool.
