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| Stuffed Grape Leaves |
Ingredients
3 tablespoons of olive oil
a jar of grape leaves
2 cloves of garlic (crushed)
butter
2 tablespoons finely chopped parsley
pinch of ground allspice
pinch of ground black pepper
2 glasses chicken stock
2 large onions (finely chopped)
juice of 1 to 2 lemons
liberal pinch of salt
1 pound of ground meat (beef or lamb)
1 glass long grain rice
Cooking Instructions
First cut the stems of the grape leaves.Place them in a large bowl, cover with boiling water and soak for 10-15 minutes and rinse with cold water. Soak the rice in salted hot water for twenty-five minutes. Meanwhile saute the chopped onions, garlic, herbs and seasoning in the oil. Remove from heat, add the drained rice and the meat, mixing all together well. Place a grape leave on a work surface, shiny side down, place almost two tablespoons of the meat mixture near the stem end, later fold in the end and sides and roll up neatly. Repeat this process untill all the leaves are stuffed. Line the bottom of a large, heavy based pot with several grape leaves, later arrange the filled rolls in stacks with lemon slices between. Pour in the stock, add dabs of butter on the top. Place a heat proof dish on the top to keep the rolls pressed down. Cover with a lid and simmer slowly for one to two hours. Serve the "dolma" lukewarm, sprinkled with lemon juice.
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