Dolmathes
Serving Size : 35 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
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1 pound ground lamb
2 cups onion, minced in processor --
1/3 cup olive oil
1/2 cup long grain rice -- uncooked
2 tablespoons fresh parsley -- finely chopped
2 tablespoons fresh dill -- chopped
2 tablespoons fresh mint -- finely chopped
1/4 cup pine nuts -- roasted
1 teaspoon salt
1/4 teaspoon pepper
4 cups low sodium chicken broth
8 ounces grape leaves
1 lemon
In food processor fitted with metal blade, chop onion then herbs. Sauté onion in olive oil until translucent. Put in large bowl with remaining ingredients (except grape leaves and chicken broth) and mix thoroughly. Drain grape leaves and drop into boiling water for 2 - 4 minutes. Remove from water, separate and dry. Put 1 T. meat mixture on each leaf and roll. Put any leftover leaves on bottom of skillet. Place
dolmathes in 2 layers in pan. Squeeze lemon over. Cover with layer of leaves (if you have enough). Cover with chicken stock. Weigh down with heatproof plate and cover. Simmer about 1-1/2 hours. Best served at room temp.
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Serving Ideas : Serve with Minted Yogurt Sauce - See recipe
NOTES : If storing overnight in refrigerator, soak several paper towels in cooking liquid and wrap around cooked
dolmathes and seal tightly in zip lock plastic bag. Can be made several day ahead. Reheat a few at a time in microwave before serving for best flavor.
