Sunday, January 1, 2012
Stuffed Grape Leaves/Dolmádes
Stuffed grape leaves are one of Greece’s most famous—and most ancient—foods. Grape leaves can be purchased in jars at many supermarkets and specialty stores.They are packed in brine (or salt water) and must be rinsed thoroughly before using.You may want to ask a friend to help you fill and roll up the grape leaves.
2 c. cooked white rice
1 lb. ground lamb or ground beef
1 c. finely chopped scallions , currants
pine nuts or chopped almonds
2 tbsp. fresh mint, chopped (optional)
1 tsp. salt
2 tbsp. finely chopped fresh parsley
2 tbsp. olive oil
1 1-lb. jar grape leaves ø c. lemon juice
1 10-oz. can beef broth
1 c. water
3 lemons, cut into wedges
1. Cook rice according to directions on package.
2. Place lamb or beef in a large skillet.
Cook meat over medium-high heat
until brown, stirring to break up
into small pieces.
3. Remove meat from heat. Drain off fat and set aside.
4. In a large bowl, combine cooked rice, meat, scallions, currants, nuts, mint, salt, parsley, and olive oil.
Stir gently with a spoon.
5. Drain grape leaves in a colander.Carefully rinse the grape leaves in cool running water. Drain on
paper towels. Use a sharp knife to cut stems off leaves.
6. Place 1 tsp. meat mixture on a grape leaf and fold . Repeat until all filling is used.
7. In a large saucepan, arrange the rolls in layers, seam-side down. Sprinkle 1 tbsp. of lemon juice over each layer.
8. Pour any remaining lemon juice, the beef broth, and the water over the dolmádes.
9. Place a heavy plate or baking dish on top of the dolmádes to hold them in place while cooking.
Cover saucepan and cook over low heat for 1 hour.
10. Remove from heat and allow to cool. Carefully remove the plate and drain off all cooking liquid.
11. Serve cold or at room temperature with lemon wedges.
Preparation time: 35 minutes Cooking and assembly time: 3 hours Makes about 40 to 50 dolmádes