Dolmades - Stuffed Grape Leaves

"These dolmades have much more meat than rice in them which is how my dad always liked them. This is the first thing I remember cooking with my mom when I was little. She would let me "help" roll the dolmades."
 
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photo by ThatSouthernBelle photo by ThatSouthernBelle
photo by ThatSouthernBelle
photo by Chef  nienie photo by Chef  nienie
photo by ThatSouthernBelle photo by ThatSouthernBelle
Ready In:
1hr 45mins
Ingredients:
13
Serves:
15
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ingredients

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directions

  • Mix all ingredients well in a bowl except for Grape Leaves.
  • Wrap 1 Tablespoon of meat mixture in 2 Grape Leaves. Wrap so it resembles a small cigar.
  • Continue until all meat mixture is used.
  • Pack stuffed Grape Leaves into the bottom of a pot. Multiple layers if needed.
  • Cover the layers of stuffed Grape Leaves with any unused leaves spread over the top.
  • Add water to cover over ½ inches above Grape Leaves.
  • Place plate upside down over the leaves to weigh them down.
  • Cover pot with its lid.
  • Boil for 30 to 45 minutes.
  • Remove stuffed Grape Leaves with tongs.
  • Serve with Lemon wedges.

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