Ingredients
-
2
-
2
-
1/2
-
1/2
-
2
-
2
-
1
-
2
-
-
1
-
3
-
1/3
-
2
-
2
-
Directions
Dolmathes, Inspired by my brother-in-law’s favorite market (Jerusalem Market), the cooks here on Zaar, and some of my Greek cookbooks
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Steps
|
1
Done
|
Mix Lamb, Onions, Parsley, Rice, Egg Whites and Mint. |
|
2
Done
|
Rinse, Drain, and Separate Grape Leaves. |
|
3
Done
|
Cover Bottom of Saucepan With Leaves to Make Rolling Easier. |
|
4
Done
|
Place One Teaspoon Filling on Bottom of Leaf. |
|
5
Done
|
Fold Over, Fold in Sides, and Roll Up. |
|
6
Done
|
Repeat Until All Filling Is Used. |
|
7
Done
|
Place Closely Together in Layers (first One Direction, Then the Other) in Saucepan. |
|
8
Done
|
Add 2 Quarts of Broth to Cover Rolls. |
|
9
Done
|
Put Small Plate Over Rolls to Hold Down. |
|
10
Done
|
Cover and Simmer Gently For One Hour. |
|
11
Done
|
Remove Rolls to Serving Platter. |
|
12
Done
|
Make the Sauce: |
|
13
Done
|
in a Sauce Pan, Mix Cornstarch With Small Amount of Broth Until Smooth. |
|
14
Done
|
Slowly Add Remaining Broth While Stirring. |
|
15
Done
|
Add Lemon Juice. |
