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!"
 
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photo by Jamilahs_Kitchen photo by Jamilahs_Kitchen
photo by Jamilahs_Kitchen
Ready In:
2hrs
Ingredients:
8
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. very nice recipe and a little diff than how I make it. I liked the use of canned tomatoes instead of sauce or paste and the mint.I always ahve canned tomatoes on hand so this works. I just made 10 or so for my small family and used extra lemon cause we like them tart. Thank You. made for Newest Zaar Tag 09.
     
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