Dolmas (Stuffed Grape Leaves)

"A favorite appetizer in Greece and throughout the Middle East. It can be prepared ahead and served either hot or cold."
 
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photo by WiGal photo by WiGal
photo by WiGal
photo by Teddy in CO photo by Teddy in CO
Ready In:
1hr 5mins
Ingredients:
13
Yields:
40 appetizers
Serves:
8
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ingredients

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directions

  • In a small bowl mix 1/2 cup chicken broth, beef, lamb, rice, onion, pine nuts, parsley, garlic and mint. Set aside.
  • Gently rinse grape leaves and pat dry with paper towels. Arrange on a work surface with the shiny side down. Place 1 tablespoon meat mixture in the center of a grape leaf. Tuck in ends and roll tightly toward the leaf point. Repeat until meat mixture and leaves are used up.
  • Arrange wrapped leaves, in layers, in a large sauce pan with seam side down. Cover leaves with remaining broth and the lemon juice. Weight leaves with a heavy plate to prevent opening.
  • Cook over low heat 45 minutes.
  • Serve with plain yogurt; garnish with lemon slices.

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Reviews

  1. Very good dolmas! Love the pine nuts in this. This is a large recipe so froze half of it. Timing was spot on for cooking them. I used short grain rice. Served with recipe#67811, bread, and a dessert. Thanks for sharing Ice Cool Kitty. Made for Unrulies Under the Influence during ZWT6 Greek tour.
     
  2. I've eaten dolmas before and was hoping this would be a great recipe. I followed the recipe exactly. The process and cooking time were perfect. However, I found these dolmas lacked flavor. A little more garlic and mint would have been better. Even a teaspoon of salt would have helped. Unfortunately, you can't taste the mixture (raw meat) before rolling the grape leaves. My suggestion is to double the garlic and mint and add 1 1/2 teaspoons of salt.
     
  3. These were delicious! I will make them again. I had never made any dolmas or ever even eaten them. I used all ground beef as I had no lamb.
     
  4. I planted a grape vine a couple of years ago; last year it had 1 bunch of grapes. This year it has a number of bunches of grapes and wonderful big grape leaves. When I saw those leaves this spring, my first thought was "dolmas!!!" So I came to Food.com. This recipe looked to me like it would be good so I tried it. It's excellent! The pine nuts are lovely in it. I used arborio rice because I saw another recipe that said arborio rice worked best. I used parsley flakes because I didn't have fresh parsley, but everything else is exactly as the recipe called for it. The recipe doesn't say to cover the pan, but I did and I think it probably needs to be covered. I tasted one at the end of the cooking - It was just delicious. I'm going to be proud to take it to a monthly pot luck that is coming up this weekend. Thanks, threeovens, for the great recipe.
     
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