Ingredients
-
3
-
1
-
1/2
-
3/4
-
1/2
-
1/2
-
1/3
-
1
-
1
-
8
-
1/4
-
-
-
-
Directions
Dolmas (Stuffed Grape Leaves), A favorite appetizer in Greece and throughout the Middle East It can be prepared ahead and served either hot or cold , I’ve eaten dolmas before and was hoping this would be a great recipe I followed the recipe exactly The process and cooking time were perfect However, I found these dolmas lacked flavor A little more garlic and mint would have been better Even a teaspoon of salt would have helped Unfortunately, you can’t taste the mixture (raw meat) before rolling the grape leaves My suggestion is to double the garlic and mint and add 1 1/2 teaspoons of salt , These were delicious! I will make them again I had never made any dolmas or ever even eaten them used all ground beef as I had no lamb
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Steps
|
1
Done
|
In a Small Bowl Mix 1/2 Cup Chicken Broth, Beef, Lamb, Rice, Onion, Pine Nuts, Parsley, Garlic and Mint. Set Aside. |
|
2
Done
|
Gently Rinse Grape Leaves and Pat Dry With Paper Towels. Arrange on a Work Surface With the Shiny Side Down. Place 1 Tablespoon Meat Mixture in the Center of a Grape Leaf. Tuck in Ends and Roll Tightly Toward the Leaf Point. Repeat Until Meat Mixture and Leaves Are Used Up. |
|
3
Done
|
Arrange Wrapped Leaves, in Layers, in a Large Sauce Pan With Seam Side Down. Cover Leaves With Remaining Broth and the Lemon Juice. Weight Leaves With a Heavy Plate to Prevent Opening. |
|
4
Done
|
Cook Over Low Heat 45 Minutes. |
|
5
Done
|
Serve With Plain Yogurt; Garnish With Lemon Slices. |
