• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 12
    OK

    Stuffed Grape Leaves (Dolma)

    Stuffed grape leaves are a staple dish in Middle Easter cooking. Slightly bitter grapes leaves are rolled around a mixture of succulent seasoned ground lamb and lemon juice and delicately simmered until tender.


    Ingredients
    1
    quart
    grape leaves
    3/4
    cup
    rice (Uncle Ben’s Converted is best), cooked according to package instructions and cooled
    1 1/2
    pounds
    coarsely ground lamb shoulder
    1 1/2
    teaspoons
    salt
    1/2
    teaspoon
    pepper
    1
    teaspoon
    Middle East blend seasoning or allspice
    2
    lamb bones or 2 boney lamb chops
    2
    tablespoons
    lemon juice
    1
    medium tomato, diced
    Directions
    Drain grape leaves well; peel apart very gently and rinse one at a time. Stack each leave on a plate, laying each one flat. Cut off the stem right where it meets the leaf. Set aside.
    Combine rice, lamb, salt, pepper and seasoning and mix with a large spoon or your hands, careful not to over mix.
    In a medium pot, put 2-3 grape leaves flat on the bottom of the pan, then add bones to pot.
    Place a paper towel on a clean plate; grab one leaf and dry well with another paper towel. The stem side should be closest to you. Take 1-2 tablespoons of filling (depending on grape leaf size) and place in the middle of the leaf.
    Carefully fold stem side over filling, pulling back towards you gently. Fold the right side of the leaf to the left, and the left side to the right; roll the rest until you have a neat little cylinder. Repeat process with remaining leaves and filling.
    Layer grape leaves on top of lamb bones in pot. Sprinkle with lemon juice and tomatoes; place a small plate on top of grapes leaves to weigh them down and fill pot half way up with boiling water, cover and keep pot at a simmer for 20-25 minutes, until meat is cooked (you will know by cutting one open – if the meat is still red, it’s not done. If it’s brown-ish, then they’re done.)
    To serve, remove all grape leaves to a platter, garnish with more tomatoes and serve hot.

    The base number of servings for this recipe is 12
    OK

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