Dolmas (Stuffed Grape Leaves) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A favorite appetizer in Greece and throughout the Middle East. It can be prepared ahead and served either hot or cold. Ingredients:
3 cups chicken broth |
1 lb ground beef |
1/2 lb ground lamb |
3/4 cup rice (uncooked) |
1/2 cup onion, minced |
1/2 cup pine nuts |
1/3 cup fresh parsley, chopped |
1 garlic clove, minced |
1 teaspoon dried mint, crushed |
8 ounces grape leaves |
1/4 cup fresh lemon juice |
plain yogurt |
lemon slice (for garnish) |
Directions:
1. In a small bowl mix 1/2 cup chicken broth, beef, lamb, rice, onion, pine nuts, parsley, garlic and mint. Set aside.
2. Gently rinse grape leaves and pat dry with paper towels. Arrange on a work surface with the shiny side down. Place 1 tablespoon meat mixture in the center of a grape leaf. Tuck in ends and roll tightly toward the leaf point. Repeat until meat mixture and leaves are used up.
3. Arrange wrapped leaves, in layers, in a large sauce pan with seam side down. Cover leaves with remaining broth and the lemon juice. Weight leaves with a heavy plate to prevent opening.
4. Cook over low heat 45 minutes.
5. Serve with plain yogurt; garnish with lemon slices.
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