Dolmades
Stuffed Grape Leaves
2 LBS lean ground beef
1 C uncooked rice
2 onions, minced
1 TBS mint
1 tsp. dill
2 TBS olive oil
1 can beef broth
1/2 C tomato sauce
2 tsp. lemon juice
Salt & black pepper to taste
1/2 tsp. sugar
2 jars grape leaves
In a bowl, mix all of the above ingredients together (except for the grape leaves, broth and tomato sauce). Rinse the grape leaves under cold water and drain. Remove any rough stems. To begin stuffing the leaves, place a leaf on a cutting board with the rough side facing up. Place filling near the stem end. Fold the right and left sides of the leaf over the filling, and then roll to enclose filling. Roll loosely to allow for the rice expansion during cooking.
Layer the grape leaves, seam-side down, in a heavy pot that has already been lined with other grape leaves from the jar. After arranging Dolmades, cover with remaining grape leaves. Add beef broth, and enough water to make liquid level in the pot. Place a heavy dish over the Dolmades, and then bring to a boil. Lower the heat and cover. Simmer for one hour or until the meat and rice are cooked. Serve Dolmades slightly cooled.
*Dolmades (arranged with stuffed bell peppers) image (C) Maderibeyza (2007). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Greek Culinaria
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