Dolma

Instructions

1. 1 Prepare the filling by combining the ground lamb, washed rice, chopped parsley, one tablespoon of tomato paste, allspice, dried mint, salt, and pepper in a large bowl. Mix thoroughly with your hands until evenly combined.
2. 2 For the grape leaves, trim any thick stems, place a tablespoon of filling near the stem end of each leaf, fold the sides inward, then roll tightly away from you into a compact cylinder about the size of your finger.
3. 3 Fill the hollowed onion shells, tomatoes, and eggplant halves with the lamb-rice mixture, packing it firmly but leaving a small gap at the top to allow the rice to expand as it cooks.
4. 4 Arrange the stuffed grape leaf rolls seam-side down in a tight, snug single layer at the bottom of a large heavy pot. Place the stuffed vegetables on top, fitting them together closely so they support each other during cooking.
5. 5 Dissolve the remaining tablespoon of tomato paste in two cups of water, add the lemon juice and a teaspoon of salt, then pour this liquid into the pot until it reaches just below the top layer of the stuffed vegetables.
6. 6 Place a heat-proof plate directly on top of the dolma to keep them submerged and prevent them from unravelling during cooking. Cover the pot with a lid, bring to a boil, then reduce heat and simmer for sixty to seventy-five minutes.
7. 7 The dolma are ready when the rice in the filling is fully cooked and tender. Carefully invert the pot onto a large serving platter, allowing the grape leaves to form the base with the stuffed vegetables arranged on top.