| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground lamb |
| 1 |
c |
Olive oil |
| 3 |
tb |
Olive oil |
| 1 |
c |
Finely chopped yellow onion |
| 3 |
|
Finely chopped green onions (incl tops) |
| 1/4 |
c |
Minced fresh parsley |
| 2 |
tb |
Minced fresh mint |
| 1/2 |
c |
Pine nuts |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground allspice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
|
Jar (16 oz) grape leaves packed in brine |
| 3/4 |
c |
Freshly squeezed lemon juice |
| 1 |
c |
Chicken broth |
INSTRUCTIONS
Several stems of fresh parsley Additional freshly squeezed lemon juice
Grated or minced lemon zest for garnish
Wash and drain the rice. Heat 3 Tbl olive oil in a skillet over
medium-high heat. Add the yellow onion and saute until soft, but not
brown, about 5 minutes. Add ground lamb and fry with onion till done.
Transfer to 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. 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 Tbl 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. Pour about 2 Tbl 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. 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 Tbl olive oil the lemon juice and 1/2 cup broth
over the leaves.
Top with a heat-resistant plate and weight with a heavy can to keep leaves
from unwinding during cooking. Cover the pot bring to a gentle boil reduce
the heat to low and cook until rice is tender about 1 hour. During cooking
add a little heated liquid as needed to keep dolmas moist. Remove from the
heat and cool in the pot.
Sprinkle with lemon juice to taste garnish with lemon zest and serve at
room temperature.
Food & Wine RT [*] Category 6, Topic 10 Message 32 Mon Mar 16, 1992 R.TAULE
[REETZ] at 02:36 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’ve achieved nothing until you find God”