LAMB AND RICE STUFFED GRAPE LEAVES
These lamb and rice stuffed grape leaves (dolmas) take some time and effort to put together, so maybe make a double batch. In restaurants these are usually meatless, but I love the lamb in these. No matter what you use, how much rice you use will affect how much liquid you need.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
- Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
- Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
- Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
- Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
- Serve warm or chilled. Garnish with curls of lemon zest, if desired.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 18.1 g, Cholesterol 44.7 mg, Fat 16.1 g, Fiber 0.4 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 2484.9 mg, Sugar 1.5 g
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Saeedbhutto Saeedbhutto
[email protected]These grape leaves were a bit too oily for my taste. I think I would have preferred them if they had been cooked with less oil.
MD ALLAMIN
[email protected]The filling in these grape leaves was a bit bland. I would have liked it if it had been more flavorful.
Ogelegbanwei tena
[email protected]These grape leaves were a bit too sour for my taste. I think I would have preferred them if they had been made with a sweeter grape variety.
Samantha Gutierrez
[email protected]These grape leaves were a bit too sweet for my taste. I think I would have preferred them if they had been made with less sugar.
Mohamed Nasr
[email protected]These grape leaves were a bit too spicy for my taste. I think I would have preferred them if they had been made with less spice.
Julius Harry
[email protected]These grape leaves were a bit too salty for my taste. I think I would have preferred them if they had been made with less salt.
Razwan Khan
[email protected]These grape leaves were a bit too oily for my taste. I think I would have preferred them if they had been cooked with less oil.
Ra Hat
[email protected]The filling in these grape leaves was a bit bland. I would have liked it if it had been more flavorful.
Farhad Anwar
[email protected]These grape leaves were a bit too sour for my taste. I think I would have preferred them if they had been made with a sweeter grape variety.
KhaMya Mouzon
[email protected]These grape leaves were a bit too sweet for my taste. I think I would have preferred them if they had been made with less sugar.
Asia Cup T20 PK
[email protected]These grape leaves were a bit too spicy for my taste. I think I would have preferred them if they had been made with less spice.
Luyimbazi Hamidu
[email protected]These grape leaves were a bit too salty for my taste. I think I would have preferred them if they had been made with less salt.
Seraphina
[email protected]These grape leaves were a bit too oily for my taste. I think I would have preferred them if they had been cooked with less oil.
Ryder Cameron
[email protected]The filling in these grape leaves was a bit bland. I would have liked it if it had been more flavorful.
rajan sunar
[email protected]These grape leaves were a bit too sour for my taste. I think I would have preferred them if they had been made with a sweeter grape variety.
Mike Yabwetsa
[email protected]I'm not a big fan of grape leaves, but I thought I'd give these a try. I was pleasantly surprised! They were actually really good. The filling was flavorful and the grape leaves were tender.
Prakesh Basnet
[email protected]These grape leaves were delicious! I made them for my family, and they all loved them. The filling was savory and flavorful, and the grape leaves were tender and delicate.
Aniya Williams
[email protected]I've made these grape leaves several times now, and they always turn out great. They're a bit time-consuming to make, but they're definitely worth the effort.
Henry Reina
[email protected]These grape leaves were a hit at my party! They were so flavorful and juicy, and the lamb and rice filling was cooked to perfection. I will definitely be making these again.