Greek Dolma


1 (16 oz.) jar grape leaves
1 qt. warm water
1 pound ground beef or lamb
1/2 cup minced onion
1 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon black pepper
cup water
1 tablespoon minced parsley
1/2 cup chopped walnuts


Rinse grape leaves in warm water (they are usually packed in brine and are very salty); sort leaves, selecting the most perfect to stuff; save the rest. Mix stuffing ingredients thoroughly. Place a grape leaf vein side up and stem end toward you on the counter; near the base put 1 heaping teaspoon of stuffing. Fold right and left sides over stuffing and roll up - rolls should be quite tight so they won't unroll during cooking.
Place stuffed grape leaves in a casserole dish on a bed of imperfect leaves (these cushion the doma and are discarded after cooking). Arrange rolls very close together in rows, making several layers if necessary. Pour in enough warm water to barely cover the first layer. Cover dish and bake in oven about 45 minutes.




1.0 servings


Wednesday, March 3, 2010 - 12:42pm



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