Stuffed Grape Leaves “Dolmathes”
Ingredients
| 1 lb ground lamb | ||
| 40 grape leaves | ||
| 1/2 cup extra virgin olive oil | ||
| 1 medium yellow onion, chopped | ||
| 1/2 cup uncooked long grain rice | ||
| 1/4 cup pine nuts | ||
| 3-4 tbs tomato paste | ||
| juice of 1 lemon | ||
| 2 tsp cinnamon | ||
| 2 cloves garlic, chopped | ||
| kosher salt and black pepper to taste | ||
| 1 cup boiling water |
Stuffed grape leaves “dolmathes are common in the middle east. Their preparation and ingredients may vary from country. They may be prepared as vegetarian or with meat. This version uses, rice ground lamb, cinnamon and lemon juice.
- Rinse grape leaves in warm water and drain in a colander.
- In a sauce pan heat 2 tbs of olive oil over moderate heat.
- Add the onion and garlic and saute until the onion is limp.
- Add the rice and pine nuts and saute for 3-4 minutes, stirring occasionally.
- Add the ground lamb,tomato paste, lemon juice, cinnamon, salt, pepper and boiling water, cover and cook for 15 minutes, or until the rice is tender and all liquid is absorbed.
- Remove from heat and let stand, covered for 1 hour.
- Pacing a grape leaf right side up in front of you place a heaping teaspoon of the filing in a horizontal line along the middle of the leaf.
- Fold in the ends of the grape leaf, the tightly fold the leaf into a small package.
- Continue rolling until all grape leaves are filled.
- Pour 2 more tbs olive oil in the bottom of a large shallow pot or frying pan.
- Place the stuffed grape leaves close together in one layer in the pot.
- Pour the remaining 1/4 cup oil all over the grape leaves to keep the from moving while they cook.
- Cover the pot and cook over very low heat for 1 hour.
- Let cool with plate on top.
- Remove from pan and server either hot or cold.
- Serve with cold yogurt as a dipping sauce.
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