STUFFED GRAPE LEAVES

July 21, 2020

 

Ingredients
1 jar grapevine leaves (1 pint)
1 ½ pounds ground beef
2 ½ teaspoons salt
Pepper to taste
2 tablespoons Lemon Olive Oil
2 onions, grated
1 cup long-grained rice
Juice of 1 ½ lemons
½ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh mint
4 tablespoons Butter Olive Oil
2 cups beef or chicken broth
½ cup lemon juice

 

Directions
Rinse leaves in cold water. Let stand in warm water or simmer for 10 minutes until soft. Combine beef, salt, pepper, Lemon Olive Oil, onions, rice, lemon juice, parsley, dill, and mint. If necessary add ¾ cup water to make a soft and loose mixture. Place 1 teaspoon filling in center of each leaf—ribbed side—and shape into a narrow roll. May be frozen at this point. Line a deep saucepan with leaves. Arrange rolls—dolmades—on top in layers. Pour on Butter Olive Oil, broth, and lemon juice and cover with an inverted plate. Simmer for 45 minutes or until rice is tender.

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