Dolmathes (stuffed Grapevine Leaves) Recipe
Yield: 40 ServingsRecipe by luhu.jp
Ingredients:
1 pint: Grapevine leaves, jar
1 1/2 lbs: Beef, ground
2 1/2 tsp: Salt,
1 tsp: Pepper, black
2 tbsp: Margarine,
2: Onions, chopped fine
1 cup: Rice, long grain
1/3 cup: Lemon juice,
1/2 cup: Parsley, chopped
1/4 cup: Dill, fresh chopped(2 t dry)
1/4 cup: Mint, chopped (1 tsp. dry)
1/4 cup: Butter, unsalted
Directions:
Rinse leaves in cold water. Let stand in warm water as dolmathes
are being prepared. If necessary, simmer leaves in water 5 min. to
soften. Remove stems. Combine meat and remaining ingred., except
butter, adding up to 1/2 c. water to make a soft, loose mixture.
(Start with 1/4 c.) Place 1 tsp. filling in center of grape leaf
(ribbed side up, shiny side down). Fold in sides and back over
filling to form narrow roll. Line deep saucepan with torn and whole
grapevine leaves, and arrange dolmathes side by side forming circles
in tight layers. Top with 2 c. water, butter, and lemon juice if
desired. Cover with inverted plate. Sommer covered about 45 min., or
til rice is tender. VARIATION: 1 c. tomato juice may be added to meat
mixture.
Source from luhu.jp
are being prepared. If necessary, simmer leaves in water 5 min. to
soften. Remove stems. Combine meat and remaining ingred., except
butter, adding up to 1/2 c. water to make a soft, loose mixture.
(Start with 1/4 c.) Place 1 tsp. filling in center of grape leaf
(ribbed side up, shiny side down). Fold in sides and back over
filling to form narrow roll. Line deep saucepan with torn and whole
grapevine leaves, and arrange dolmathes side by side forming circles
in tight layers. Top with 2 c. water, butter, and lemon juice if
desired. Cover with inverted plate. Sommer covered about 45 min., or
til rice is tender. VARIATION: 1 c. tomato juice may be added to meat
mixture.
Source from luhu.jp