Lamb And Rice Stuffed Grape Leaves - cooking recipe

Ingredients

30 None preserved grape leaves, drained
1/2 cup long-grain white rice
3.5 oz ground lamb
1/2 None small yellow onion, peeled and finely chopped
1 tbsp pine nuts
1 tsp dried mint
1/2 tsp baharat (Middle Eastern spice mix)
1 tbsp olive oil
1 tbsp lemon juice
None None Plain yogurt, to serve
None None Flatbread, to serve (optional)

Preparation

Place the leaves in a large bowl, cover with cold water and leave to stand for 5 mins. Drain. Rinse the leaves in cold water and drain well.
Meanwhile, wash the rice in a small bowl until the water is clear. Drain well. Combine the rice, lamb, onion, pine nuts, mint and baharat in a small bowl.
Place the leaves, vein-sides up, on a clean work surface. Place a teaspoon of lamb filling on the bottom half of each leaf. Roll up firmly, folding in the sides to enclose filling.
Pack the rolls tightly over the base of a large saucepan in a single layer. Combine the oil, lemon juice and 1 cup of water in a bowl. Pour over the rolls. Weigh the rolls down with a heatproof heavy plate.
Cover, then bring to a boil over medium-high heat. Reduce the heat to low and simmer for 1 hour, until cooked through and tender. Allow to cool in the pan. Serve at room temperature with yogurt and flatbread, if desired.