Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ground lamb
1 c Olive oil
3 tb Olive oil
1 c Finely chopped yellow onion
3 Finely chopped green onions
-(incl tops)
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 Jar (16 oz) grape leaves
-packed in brine
3/4 c Freshly squeezed lemon juice
1 c Chicken broth

Several stems of fresh parsley Additional freshly squeezed lemon juice
Grated or minced lemon zest for garnish

Wash and drain the rice. Heat 3 Tbl olive oil in a skillet over
medium-high heat. Add the yellow onion and saute until soft, but not
brown, about 5 minutes. Add ground lamb and fry with onion till done.
Transfer to mixing bowl and add the drained rice, 1/2 cup of the
remaining olive oil, green onions, parsley, mint, pine nuts,
cinnamon, allspice, salt, and pepper. Set aside. Rinse the grape
leaves under running cold water to remove as much brine as possible;
pat dry and stack on a plate.
Place 1 leaf at a time, shiny side down, on a flat work surface. Cut
off and discard the tough stem end. Spoon about 1 Tbl of the rice
mixture in the center near the base of the leaf. Fold the stem end
over to cover the filling; fold both sides inward, lengthwise, and
then tightly roll leaf toward pointed tip end to form a compact
packet. Repeat with the remaining leaves and filling. Pour about 2
Tbl of the remaining olive oil in the bottom of a large pot and strew
with a layer of parsley stems to prevent grape leaves from sticking.
Arrange the stuffed leaves, seam side down and almost touching on top
of the parsley, making as many layers as necessary. Drizzle the
remaining 6 Tbl olive oil the lemon juice and 1/2 cup broth over the
leaves.

Top with a heat-resistant plate and weight with a heavy can to keep
leaves from unwinding during cooking. Cover the pot bring to a gentle
boil reduce the heat to low and cook until rice is tender about 1
hour. During cooking add a little heated liquid as needed to keep
dolmas moist. Remove from the heat and cool in the pot.
Sprinkle with lemon juice to taste garnish with lemon zest and serve
at room temperature.

Food Wine RT [*] Category 6, Topic 10 Message 32 Mon Mar 16, 1992
R.TAULE [REETZ] at 02:36 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator, net/node 004/005

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