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Dolmas




Source of Recipe


vjje


List of Ingredients




1 pound ground lamb
2 cups minced onion
1/3 cup olive oil
1/2 cup long grain rice (raw)
2 tablespoons fresh parsley, finely chopped
2 tablespoons chopped fresh dill
2 tablespoons fresh mint, finely chopped
1/4 cup toasted pine nuts
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
8 ounces grape leaves (in jar)
1 lemon



Recipe



Saute onion in olive oil until translucent and put in a large bowl with the other ingredients except grape leaves and chicken broth. Mix well. Drain grape leaves and drop into boiling water for 2 - 4 minutes. Remove from water, separate and dry. Place 1 tablespoon meat filling mixture on each leaf, fold sides toward center and roll up in a chubby cigar shape.

Put any leftover leaves on bottom of a skillet and carefully lay 2 layers of dolmas over them. Squeeze the lemon juice over top and cover with more leaves (if you have enough) and the chicken stock.
Weigh down with a heatproof plate, cover skillet, and simmer about 1-1/2 hours. Let cool before serving. These can be served warm or cold but are most flavorful at room temperature.