Name: Slow-Fermented Eastern European Dolma
Total time: 65 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 20 grape leaves; 1 cup cooked rice; 1/2 lb ground beef; 1/2 cup chopped onion; 1/2 cup chopped parsley; 1/4 cup chopped dill; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cumin; 1/2 tsp paprika; 1/4 cup sourdough starter; 1/2 cup warm water

Slow-Fermented Eastern European Dolma

A variation with a mix of meat and rice, typical of Eastern European cuisine, using a slow-fermented dough method for the grape leaves.

65 minutes4 servings

Method

In a small bowl, mix sourdough starter with warm water until well combined.
Let the mixture ferment for 24-48 hours at room temperature until bubbly and slightly acidic.
Prepare the rice according to package instructions.
In a separate bowl, mix cooked rice, ground beef, onion, parsley, dill, salt, pepper, cumin, and paprika.
Place a spoonful of the mixture in the center of each grape leaf.
Roll the leaves tightly and place them in a pot with a bit of water.
Cover and cook over medium heat for 20-25 minutes.
Let cool slightly before serving.
Check that the ground meat reaches 71°C (160°F) throughout before serving.