Dolma is basically grape leaves stuffed with a beef/lamb mixture, and it is absolutely fantastic! My mother in law makes, honestly, the best of them! I always suggest that they should have opened up their own restaurant filled with their family favorites! Heck, I still think that they should. I digress, if you are curious, make these for yourself! They are served with some fresh bread and a simple yogurt sauce on the side to dip them in. Enjoy!
INGREDIENTS
1/2 lb. ground lamb mixed with 1/2 lb. ground beef
(or 1 lb. of either lamb or beef)
1 onion, run through a grinder
1/2 c. white rice
1/2 c. finely chopped fresh cilantro
1/2 c. finely chopped fresh dill
1/2 c. finely chopped fresh mint
1 tsp. salt
1/4 tsp. ground black pepper
about 100 small or 50 medium grape leaves.
(You can use canned leaves as well, we will be picking and canning our own this summer as we just bought a new home this summer and have them climbing up the gazebo in the yard)
3 TBSP butter or olive oil
INSTRUCTIONS
First prepare the stuffing. In a medium mixing bowl, combine the ingredients for the stuffing. If you are using canned leaves, use less salt. Mix with your hand until it is all well combined!
If you are using fresh grape leaves, you will boil them in slightly salted water using a saucepan, then blanch the leaves in small batches. Do about 10 at a time. Remove the leaves from the pan, using a slotted spoon and drain them by laying them on the side of a colander. Once drained cut off the stems.
Now you will stuff the grape leaves. Hold a leaf (shiny side down) on the palm of your hand. Place 1 heaping teaspoon of the filling at the stem end of the leaf and fold the top down. Then fold the sides over the filling and roll up tightly to shape it into a 1 inch round bundle. Arrange the stuffed leaves seam side down on the bottom of a pan. Do this until all of the leaves and filling are used, arranging them snug in the pan. They will make several layers.
Dot the top with butter and pour in water to cover the dolma half way. Cover them using a smaller lid, or a heat proof plate, in order to keep the dolma from opening up. Cover them with a lid and let them boil.
Once the liquid comes to a boil, reduce the heat to medium-low and simmer for one hour and thirty minutes, or until the leaves are tender and the filling is cooked through. There will be a little liquid left. (If the liquid has evaporated during the cooking at some point, you will add more water so that it can continue to simmer.)
For the Yogurt Sauce, combine 1 c. plain yogurt with 4 cloves crushed garlic.
That's it! Serve them immediately with some fresh bread and the garlicky plain yogurt, and Enjoy!
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