Instructions
Start by preparing the preserved vine leaves: select small, delicate pickled vine leaves preserved in brine for the best texture. If only large leaves are available, trim them to approximately 12 by 12 centimeters to avoid excessive layering, and be sure to remove any tough stalks. Rinse and drain the leaves, then immerse them in boiling water for 10 minutes to soften. Afterward, lay the leaves flat on a clean tea towel to dry completely. Next, create the filling by combining all ingredients except the tomatoes in a mixing bowl. Coarsely grate two medium tomatoes directly into the bowl, discarding the skins to maintain a smooth texture. Add half a teaspoon of salt and a good pinch of freshly ground black pepper, then give the mixture a thorough stir. For optimal flavor development, cover and let it rest at room temperature or refrigerated for up to a day. Just before use, gently squeeze the filling to drain excess moisture, ensuring a firm consistency for easy rolling. Prepare the tomato sauce by heating olive oil in a medium saucepan over medium heat. Add the finely chopped ginger and garlic, cooking gently for one to two minutes until fragrant but not browned to prevent bitterness. Stir in the peeled and chopped tomatoes, lemon juice, and caster sugar. Season with salt and pepper to taste, then bring to a gentle simmer. Allow the sauce to cook uncovered for about 20 minutes, reducing slightly and intensifying in flavor. While the sauce simmers, prepare the base of your cooking pan by lining it with any torn or broken vine leaves to prevent sticking and enhance flavor. Trim the fennel bulb, then slice it vertically into 0.5 cm thick pieces, spreading a generous layer across the bottom of the pan. Lay a vine leaf flat on your work surface with the veiny side facing up. Place two teaspoons of the lamb filling at the base of the leaf in a narrow strip about 2 cm long and 1 cm wide. Carefully fold the sides of the leaf over the filling and roll tightly from the base upwards, forming a neat cigar-shaped parcel. Position each rolled vine leaf seam-side down snugly in the prepared pan, arranging them closely in lines or circular patterns. If needed, stack a second layer, ensuring the rolls fit tightly to keep their shape during cooking. Pour the simmered tomato sauce evenly over the arranged vine leaves, adding a splash of water if necessary to just cover the parcels. Place a plate on top of the rolls to weigh them down and prevent unrolling. Cover the pan with a lid and bring to a boil, then reduce the heat to a gentle simmer. Cook undisturbed for approximately 70 minutes, allowing most of the liquid to absorb and evaporate, resulting in tender, flavorful parcels. Once cooked, remove the pan from the heat and let it cool slightly. These stuffed vine leaves are best enjoyed warm. Serve directly in the cooking pan for an inviting presentation alongside warm buttered basmati rice with pine nuts or fluffy couscous. Spoon the rich braising juices over the top and garnish with fresh coriander leaves for a vibrant finishing touch.
