Dolmades Recipe

🧂 Ingredients

• 1 jar Grape Leaves

  pickled
• 4 cups Rice

  soaked for 30 minutes
• 3½ tsp Salt
• ½ tsp Black Pepper
• 4 tsp Seven Spices
• 2 tsp Dried Mint
• 4 Tomatoes

  1 diced + 3 sliced
• 1 Onion

  diced
• 6 oz Lamb

  ground
• ⅓ cup Tomato Paste
• 6 cups Lamb Broth
• 2 tbsp Olive Oil

Instructions

• 1 Remove stems from grape leaves and any torn leaves. (Most leaves can be cut in
  half - smaller ones remain whole.)
• 2 Mix herbs, spices, tomato, onion, lamb, olive oil, salt and pepper into rice.
  Mix well by hand until well combined.
• 3 Grease the bottom of the pot and put foil in the bottom. Line the bottom of the
  pot with any discarded grape leaf pieces. Top with tomato slices.
• 4 Lay out a single grape leaf. Place a small amount of filling in the centre. Fold
  over edges and the roll up grape leaf longways.
• 5 Roll tightly so they don’t come apart but not so tight that they tear.
• 6 Place the rolled grape leaves tightly against each other in layers. Place a
  plate that is heatproof and slightly smaller than the pot on top of the grape
  leaves to keep in place during the boiling process.
• 7 Mix the tomato puree into the broth until dissolved. Pour the broth mixture over
  the grape leaves keeping the plate in place. Bring to a boil.
• 8 Turn down to a simmer and cook like you would rice. Once the water has
  evaporated below the top layer of grape leaves, remove the plate.
• 9 Cooks for about an hour and a half until all the liquid has evaporated.
• 10 Remove from the heat and allow to rest in the pot for ten minutes.
• 11 Remove the lid and place the serving plate over the pot. Flip pot so grape
  leaves are transferred to the plate.
• 12 Let the contents settle for a couple of minutes before removing the pot. Serve
  with yogurt.

Nutrition Info