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  Added: Sep 11, 2007  •  Visited (304)  •  Print version Print this recipe (21)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stuffed Grape Leaves
(Dolmas)
What You Need:
  • 2 cans (10½ ounces each) condensed consomme
  • 1 pound ground beef
  • ½ pound ground lamb
  • ¾ cup raw regular rice
  • ½ cup minced onion
  • ½ cup pine nuts
  • 1/3 cup chopped parsley
  • 1 large clove garlic minced
  • 1 teaspoon dried mint leaves, crushed
  • 1 jar (about 8 ounces) grapevine leaves drained
  • ¼ cup lemon juice
  • Plain yogurt
  • Lemon slices (for garnish)

  • How To Cook:
    1. Mix thoroughly ½ cup consomme, beef, lamb, rice, onion, pine nuts, parsley, garlic and mint.

    2. Meanwhile, gently rinse grape leaves; pat dry with absorbent towels and arrange, shiny side down.

    3. Place about 1 tablespoon meat mixture in center of each leaf; tuck in ends and roll tightly toward point of leaf.

    4. In a large, heavy pan, arrange stuffed leaves, seam side down, in layers; add remaining consomme and lemon juice.

    5. Cover with a heavy plate to prevent leaves from opening. Cook over low heat 45 minutes.

    6. Serve with plain yogurt; garnish with lemon slices.

    To Make: about 40 appetizers
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Berry » Grape & Raisin
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Grains & Cereals » Rice
    Dish » Appetizers

     





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