You can find the full tutorial on my YouTube channel, and don’t forget to like and share.
Ingredients
- Lamb breast plates about 4-5 lb.
Marinade solution
- 4 quarts water
- 2 lemons, quartered
- 2 onions, quartered
- All spice, whole
- Cloves, whole
- Cinnamon bark or sticks
- Star anise
- Cardamom
- Coriander, whole
- Black pepper, whole
- 3/4 cup salt
- 3/4 cup sugar
- 3/4 cup apple cider vinegar
For the dawali
- 1 jar of grape leaves, washed and boiled
- 1 1/2 cup rice
- 400 g. Ground beef or lamb
- 1 tbs. Salt
- 1 tsp. 7 spice
- 1/2 tsp. Black pepper
- 1/2 tsp. Cinnamon
- 1 tbs. Chicken bouillon
- Parsley
- 1/3 cup mixed oil
Instructions
- Measure the spices with your heart! Trim any extra fat from the meat. Place the meat in the marinade solution, submerge completely cover and leave in the fridge for at least 12 hours. Once done take out of the solution and pat dry.
- Mix your stuffing well and start wrapping your dawali / dolma. I made everything the same day but if you’re pressed for time, prepare your stuffed grape leaves a day before. Of course not all the grape leaves are going to fit between the plates so I cooked the rest in a pot.
- 📌rest of the recipe in comments.