STUFFED GRAPE LEAVES (DOLMADES)
Another great recipe from the Silver Palate. I lived in Greece for four years and dolmades were one of my favorite foods. These are delicious hot or cold. Get your family to help you roll these up - it's fun!
Provided by appleydapply
Categories Lamb/Sheep
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them (be careful not to tear them). Set aside.
- Chop the canned tomatoes finely (I process in a food processor). Combine the lamb, tomatoes and their liquid, rice, olive oil, scallions, and mint.
- Lay a grape leaf, vein side up with stem pointing toward you, on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the rice to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot.
- Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil; reduce heat and simmer for 1 hour.
- Serve hot or cold.
Nutrition Facts : Calories 373, Fat 23.2, SaturatedFat 7.2, Cholesterol 41.4, Sodium 860.7, Carbohydrate 28.7, Fiber 2.6, Sugar 2.5, Protein 13.7
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