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Stuffed Grape Leaves (Dolmades)

Place them in a food processor and puree with a bit of oil.

Recipe Summary Stuffed Grape Leaves (Dolmades)

This is a delicious variation of a common Middle Eastern dish using grape leaves stuffed with lamb and a variety of seasonings.

Ingredients | Fresh Basil Leaves To Dried

1 ½ pounds ground lamb

2 medium onions, finely chopped

⅔ cup long grain white rice

⅔ cup pine nuts

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon chopped fresh mint

1 (8 ounce) jar grape leaves, drained and rinsed

1 ½ cups water

Directions

Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.

Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.

Info | Fresh Basil Leaves To Dried

prep: 35 mins cook: 55 mins total: 1 hr 30 mins Servings: 8 Yield: 8 servings

TAG : Stuffed Grape Leaves (Dolmades)

Appetizers and Snacks, Meat and Poultry,

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