STUFFED GRAPE LEAVES (Dolmades) Recipe
Six delightfully prepared tender grape leaves stuffed with lean ground beef, rice and seasoned with herbs and spices.
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Ingredients
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Stuffed Grape Leaves
Method
Preparation
Prepare the Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion becomes translucent. Add the ground beef, cooking until browned. Stir in the rice, parsley, dill, lemon juice, salt, and pepper. Mix well and remove from heat.
Prepare Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess salt. If using fresh, blanch them in boiling water for 2-3 minutes until tender.
Stuff the Leaves
Lay a grape leaf on a flat surface, vein side up. Place a tablespoon of filling at the base of the leaf. Fold the sides over the filling and roll tightly from the base to the tip. Repeat with remaining leaves and filling.
Cook the Dolmades
In a large pot, place the stuffed grape leaves seam side down. Add vegetable broth and drizzle with the remaining olive oil. Cover and simmer on low heat for about 30-40 minutes until the rice is cooked and the leaves are tender.
Serve
Remove from heat and let sit for 5 minutes before serving. Serve warm with additional lemon wedges if desired.
