Yaprak Sarma (turkey)
30 grape vine leaves
350 gr/12 oz ground lamb or beef
2 small onions, finely chopped
115 gr/4 oz long grain rice, rinsed and drained
1 bunch fresh dill and flat leaf parsley, finely chopped
5 ml/ 1 teaspoon dried mint
45 ml/ 3 tablespoon olive oil
Salt and ground pepper to taste
8 fl oz/ 1 cup water to cook the stuffed vine leaves
90 ml (or more) / 6 tablespoon plain yoghurt to serve
Place the ground meat in a bowl and stir in the onions, rice, herbs and spices. Season, combine with 1 tablespoon olive oil and knead well.
Lay one of the vine leaves on a flat surface and spoon some filling in the middle of the leaf. Pull the leaf over the filling, fold in the sides, then roll into a tight log (try not to over fill, as the filling may ooze out). Arrange the vine leaves, seam side down, in a deep wide pan. Pack them tightly together, layer by layer.
Mix the remaining oil with 1 cup (8 fl oz) water, then pour over the vine leaves. The water should almost cover the top layer, so you may need to add more.
Place a heavy plate over the dolmas and put the pan on medium heat. Once it starts to bubble, lower the heat, cover and cook gently for about 40 minutes, until the rice and meat are cooked.
Serve hot, with a dollop of yoghurt and some crusty bread by the side.