Similar to Greek Dolmas, but more interestingly filled with fruits and ground beef along with the rice. This recipe comes from Daniel Rogov, a restaurant and wine critic as well as a culinary contributor to newspapers in Europe and the United States.
Provided by threeovens
Categories Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the grape leaves: If using fresh, soak for 5 to 6 minutes in hot water. If using canned, soak for 5 to 6 HOURS in cold water. For either, gently squeeze dry with clean kitchen towels.
- Soak the prunes in water for 3 hours; remove and coarsely chop.
- Coarsely chop the cherries and raisins.
- Combine all the ingredients except the vine leaves, lemon slices, and oil.
- Use the mixture to stuff the leaves that you will roll up into 2 inch rolls while tucking in the edges.
- Cover the bottom of a shallow pan with half the lemon slices; arrange the rolled vine leaves on top.
- Top that with the remaining lemon slices; pour in the olive oil and 2 cups water.
- Cook over medium heat for 1 hour.
- To serve hot: Remove leaves with a slotted spoon and serve on a lemon slice (from the bottom layer).
- To serve cold: Discard all the lemon slices and chill the leaves well.
Nutrition Facts : Calories 351.3, Fat 25.3, SaturatedFat 5, Cholesterol 25.7, Sodium 2331.4, Carbohydrate 23.3, Fiber 1.2, Sugar 4.9, Protein 11.3
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