(or Stuffed Grape Leaves)
Prepared Grape Leaves
2 lbs. ground beef or lamb
2 onions finely chopped
1 cup rice
About 15 oz. pureed tomatoes
About 14 oz. diced tomatoes
1 bunch finely chopped parsley
½ cup finely chopped mint (fresh is best)
6 cloves finely minced garlic
1 tsp black pepper
1 tsp lemon juice
1 large can chicken broth
1 large can tomato juice
- Combine all but leaves, chicken broth and tomato juice
- Mix together thoroughly with your hands.
- Rinse and separate grape leaves, remove stems
- Use the torn leaves to cover the bottom of a pan (best in spaghetti pan with a deep basket/strainer)
Lay the grape leaf flat, place about 1 full tsp. of mixture about ¾ inch up from where the stem was on the vain side of leaf.
Fold in each side to partly cover the mixture. Roll the leaf towards the leaf tip/top. Do not roll to loosely – continue until all mixture is gone.
Place the rolled leaves on the torn leaves in a circular pattern.
Cover the leaves with a mixture of the tomato juice and chicken broth. Add water if more liquid is needed. Place heavy old plate on top of stuffed leaves.
Bring to a boil, lower heat to a low boil and cook about 60 to 70 minutes,
Serve with Madzoon or plain Yogurt (I prefer plain)
If you have no starter use lemon yogurt. Bring a quart of milk to a boil, in a glass or earthen bowl stir in a dissolved ½ cup starter first making sure the milk has cooled to lukewarm. Add 1 tsp sugar cover the bowl and wrap with a heavy towel. Let stand 3 or 4 hours. Chill thoroughly.
Dolma Mixture can be used to stuff:
Bell Peppers (this is really good)
Egg Plant (for eggplant add a chopped bell pepper)
Left over mixture (if you end up with leftover or save some out) can also be cooled in a skillet and added to pilaf
Often in the store at a Deli you will see Stuffed Grape leaves but those are usually more like Sarma which I also posted. These are hot and oh so delicious!