Dolma

Prepare the Filling

In a large pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent.

Add the minced garlic and cook for another minute.

Stir in the ground beef or lamb, cooking until browned.

Add the pine nuts, currants or raisins, and tomato paste. Mix well.

Add the rice, ground cinnamon, ground cumin, paprika, salt, and pepper. Stir to combine.

Cook for 5 minutes, then add 1/2 cup of water. Cover and simmer until the rice is partially cooked and the liquid is absorbed. Remove from heat and stir in the parsley and dill.

Stuff the Grape Leaves

Lay a grape leaf flat on a work surface, vein side up. Place a spoonful of the filling in the center of the leaf.

Fold the sides of the leaf over the filling and roll up tightly.

Repeat with the remaining leaves and filling.

Cook the Dolma

In a large pot, arrange the stuffed grape leaves in layers, packing them tightly.

Drizzle with olive oil and lemon juice. Add enough water to cover the dolmas.

Place a heavy plate on top to keep them submerged. Cover and simmer over low heat for 45-60 minutes, or until the rice and meat are fully cooked.

Serve

Allow the dolmas to cool slightly before serving. They can be enjoyed warm or at room temperature.