Dolmas With Lamb And Tzatziki Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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A zesty lemony mint and lamb delicacy from Greece filled with savory spiced lamb and rice served with a garlic–dill sauce. Perfect for a sultry summer night to go with a braised lamb chops infused with mint and garlic drizzled in olive oil, έξοχος, υπέροχος, άριστος, θαυμάσιος Ingredients:
1 lb ground lamb |
1 c long grain rice |
1 c olive oil |
3 tbsp olive oil |
1 c finely chopped yellow onion |
3 finely chopped green onions (incl tops) |
1/4 c minced fresh parsley |
2 tbsp minced fresh mint |
1/2 c pine nuts |
1 tsp ground cinnamon |
1/2 tsp ground allspice |
1/2 tsp salt |
1/4 tsp freshly ground black pepper |
1 jar (16 oz) grape leaves packed in brine |
3/4 c freshly squeezed lemon juice |
1 c chicken broth |
tzatziki sauce |
see below |
1/2 c non-fat greek yogurt |
heaping teaspoon dried dill |
1 clove jarred minced garlic |
1/4 teaspoon black pepper |
dash of salt |
squirt of lemon juice |
green onion |
Directions:
1. Several stems of fresh parsley, Additional freshly squeezed lemon juice, Grated or minced lemon zest for garnish
2. 1. Wash and drain the rice. Heat 3 Tblsp olive oil in a skillet over medium-high heat. Add the yellow onion and sauté until soft, but not brown, about 5 minutes. Add the ground lamb and fry with onion till done.
3. 2. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, mint, pine nuts, cinnamon, allspice, salt, and pepper. Set aside.
4. 3. Rinse the grape leaves under running cold water to remove as much brine as possible; pat dry and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tblsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling; fold both sides inward, lengthwise, and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling.
5. 4. Pour about 2 Tblsp of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking.
6. 5. Arrange the stuffed leaves, seam side down and almost touching on top of the parsley, making as many layers as necessary, drizzle the remaining 6 Tblsp of olive oil, lemon juice and 1/2 cup broth over the leaves. Top with a heat-resistant plate and weigh it down with a heavy can to keep the leaves from unwinding during cooking, cover the pot and bring to a gentle boil reduce the heat to low and cook until rice is tender about 1 hour. During the cooking process add a little heated liquid as needed to keep Dolmas moist.
7. 6. Remove from the heat and cool in the pot.
8. 7. Sprinkle with lemon juice to taste garnish with lemon zest and serve at room temperature.
9. Tzatziki sauce directions:
10. Mix all ingredients together and chill for 1 hour and serve with the Dolmas
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