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Prep Time: 1 Minutes Cook Time: 50 Minutes |
Ready In: 51 Minutes Servings: 8 |
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I found this recipe in La Bonne Cookbook and wanted to get it online before the page got ruined - it is pretty stained already. I love this recipe Ingredients:
1/2 cup uncooked long grain rice |
6 tablespoons olive oil |
1/2 cup finely chopped onion |
1/2 lb lean ground beef |
1/2 cup finely chopped green onion |
1/2 cup finely chopped parsley |
2 tablespoons dried dill |
2 teaspoons finely snipped fresh mint (optional) |
3 tablespoons lemon juice |
1/2 teaspoon turmeric |
1/2 teaspoon oregano |
1 teaspoon salt |
40 preserved grape leaves |
lemon wedge |
Directions:
1. Boil the rice in 1 1/2 cups briskly boiling water for 10 minutes, drain and reserve it. in a heavy skillet heat the olive oil over moderate heat until a haze forms.
2. Add the onions an cook, stirring until golden brown. Stir in the ground beef, breaking up any lumps, and cook until browned. Drain off the excess grease.
3. Reduce the heat and add the rice, green onion, parsley, dill, mint, lemon juice, turmeric, oregano, salt and pepper. Cook the stuffing for 3 to 4 minutes and reserve it.
4. In a large pot, bring 2 quarts of water to a boil. Drop in the grape leaves and remove from the heat. Soak the leaves for 1 minute and transfer them to cold water. Separate the leaves and drain them on paper towels.
5. To stuff the leaves, spread 30 leaves dull side up, flat on a plate. Place 1 tablespoon of the stuffing on the center of each leaf. Turn up the stem and fold the leaf over the stuffing, fold the sides in over the stuffing and roll to the end. Layer the bottom of a 2-3 quart casserole with a tight fitting cover, with the 10 unstuffed leaves.
6. Arrange the stuffed leaves with the seam side down in the casserole. Sprinkle the dish withe the remaining 2 tablespoons of the oil and 2 tablespoons water. Simmer, tightly covered for 50 minutes.
7. Serve dolmas hot or at room temperature with lemon wedges.
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