epicureaders

Dolmas (Stuffed Grape Leaves)

dolmas

A jar of Grape Leaves
1 cup long grain rice
liberal pinch of salt
1-2 large onions,finely chopped
2 cloves of garlic,crushed
2 Tbs finely chopped parsley
pinch of ground allspice
pinch of ground black pepper
3 Tbs of olive oil
1 pound of ground meat (turkey,beef or lamb)
juice of 1 to 2 lemons
2 cups chicken stock or water
butter

Cut the stems of the grape leaves. Place them in a large bowl, cover with boiling water and soak for 10-15 minutes and rinse with cold water. Soak the rice in salted hot water for 25 minutes. Meanwhile saute the chopped onions, garlic, herbs and seasoning in the oil. Remove from heat, add the drained rice and the meat, mixing everything together very well. Place a grape leave on a work surface, shiny side down, place about 2 tablespoons of the meat mixture near the stem end,then fold in the end and sides and roll up neatly. Repeat this process untill all the leaves are stuffed. Line the bottom of a large, heavy based pot with several grape leaves, then arrange the filled rolls in stacks with lemon slices between. Pour in the stock or the water, add dabs of butter on the top. Place a heat proof dish on the top to keep the rolls pressed down. Cover with a lid and simmer slowly for 1 to 2 hours, or until the leaves are tender. Serve the "dolma" lukewarm, sprinkled with lemon juice. Alternatively, you may prefer to serve with a garlic, olive oil and lemon juice dressing. Garnish with halved lemon slices.

Source: http://creative-homeliving.com/World_Kitchen/archive1.htm

Prepared by: Julieta for the August 2000 meeting, November 2000 meeting, February 2008 meeting,March 2009 meeting, April 2011 meeting, December 2014 meeting.