No 458: Dolmades

Wednesday, March 31, 2010

2 cloves of minced garlic
4 chopped onions
3/4 lb of lamb
2/3 cup of raw rice
3/4 cup of olive oil
1 tsp of fresh, chopped mint
1/2 cup of lemon juice
1/3 cup of whole pine nuts
12 oz. of grape leaves
chicken broth
Optional: 1 tsp of dill, 1/2 cup of parsley

Rinse and drain grape leaves; lay on a towel, back sides out, to dry.

In a large pan, saute onions and garlic in a small amount of olive oil. Add rice, lemon juice and lamb with a little more olive oil. Cook until lamb is browned.

Add mint, optional dill and parsley.

Place filling in the center of the grape leaf-roll. Fold both sides and bottom of leaf over, then roll to seal. Use damaged leaves to line the bottom of the stock pot, and coat leaves with olive oil.

Stack rolled dolmades in stock pot. Cover with chicken stock. Place a plate into the pot to secure dolmas from floating.

Cook for approximately 45 minutes.

My father has developed the ultimate manipulation technique for all Greek women: Praise their dolmades, then tell them their sister, daughter or niece makes them just a little bit better. There was always a dish of dolmades waiting for us.

Mr Wonderful shares my dad's love of dolmas, and asks for these all the time. These are my cousin Maria's recipe, and the whole family agrees-they're the best. Serve them with lemon wedges or a bowl of tzatziki sauce.


Kalí óreksi!

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