1 small peeled and coarsely grated - potatoes (null)
2 tablespoons - basmati rice (tbsp)
2 tablespoons - chopped parsley (tbsp)
2 tbsp choppeds - coriander (null)
1 tablespoon - lemon juice (tbsp)
2 cloves - garlic (cloves)
2 nulls - clove (½ tsp ground)
2 nulls - cinnamon (½ tsp ground)
2 mediums - tomatoes (null)
Instructions
Prepare the vine leaves: Use pickled vine leaves preserved in brine. Small, delicate leaves are best. If using large leaves, trim them to about 12 by 12 cm. Remove any stalks. Drain the preserved leaves. Immerse them in boiling water for 10 minutes. Remove and let them dry completely on a tea towel before use. 2. Prepare the filling: In a large bowl, combine 400g lamb mince, 1 medium onion (chopped), 1 small potato (peeled and coarsely grated), 2 tablespoons basmati rice, 2 tablespoons chopped parsley, 2 tablespoons chopped coriander, 1 tablespoon lemon juice, 2 cloves garlic (chopped), 0.5 teaspoon ground clove, and 0.5 teaspoon ground cinnamon. 3. Cut 2 medium tomatoes in half. Coarsely grate the tomatoes directly into the bowl, discarding the skins. 4. Add 0.5 teaspoon salt and some black pepper to the filling mixture. Stir everything well to combine. 5. Set the filling aside. You can refrigerate it for up to one day. Before using, gently squeeze the mixture with your hands to remove and drain any excess liquid. 6. Prepare the sauce: Heat 2 tablespoons olive oil in a medium pan over medium heat. Add 4 cm finely chopped ginger and 2 cloves peeled and chopped garlic. Cook for 1 to 2 minutes, stirring often, making sure not to burn the garlic or ginger. 7. Add 800g peeled and chopped tomatoes, 2 tablespoons lemon juice, and 1 teaspoon caster sugar to the pan. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 20 minutes, stirring occasionally. 8. Prepare the saucepan: Line the base of a wide, heavy saucepan with any torn or broken vine leaves. 9. Trim any leaves from the 1 large fennel bulb. Cut the fennel bulb vertically into 0.5 cm thick slices. Spread these fennel slices over the vine leaves in the pan to completely cover the base. 10. Assemble the vine leaf rolls: Lay one prepared vine leaf flat on a clean work surface, with the veiny side facing up. 11. Place two teaspoons of the lamb filling mixture at the base of the leaf. Form the filling into a strip about 2 cm long and 1 cm wide. 12. Fold the sides of the vine leaf over the filling. Then, tightly roll the leaf from the bottom (where the filling is) upwards, forming a cigar shape. 13. Place the rolled vine leaf in the prepared saucepan, with the seam facing down. 14. Repeat this process with the remaining leaves and filling. Arrange the rolled leaves tightly next to each other in lines or circles within the pan. You can layer them up to two layers if needed. 15. Cook the dish: Pour the prepared tomato sauce evenly over the assembled vine leaf rolls in the pan. 16. If the leaves are not completely covered by the sauce, add enough water to just cover them. 17. Place a heatproof plate directly on top of the vine leaves to weigh them down. Cover the saucepan tightly with a lid. 18. Bring the liquid to a boil over high heat. Once boiling, reduce the heat to a bare simmer (low heat). 19. Cook for 70 minutes. Most of the liquid should evaporate during this time. 20. Remove the pan from the heat and let it cool slightly before serving. The dish is best served warm. 21. Serving suggestion: Bring the pan to the table for serving. Serve a few vine leaves and fennel slices per person with warm basmati rice or couscous. Spoon the braising juices from the pan over the dish. Garnish with fresh chopped coriander.