Greek Dolma - Recipe

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GREEK DOLMA

1 (16 oz.) jar grape leaves
1 qt. warm water

STUFFING:

1 lb. ground beef or lamb
1 c. cooked rice
1/2 c. minced onion
1 tsp. salt
1/4 tsp. allspice
1/8 tsp. black pepper
1/3 c. water
1 tbsp. minced parsley
1/2 c. 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.

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Greek Dolma

· Mar 15 · #64044

Traci's Kitchen (California) says:

I've been making dolma for years and I want to add that there is no need to pre-cook your rice, it will cook during the 45 minute baking time. Also don't skimp on fresh herbs... We add fresh cilantro, fresh parsley, fresh dill, and fresh green and yellow onion along with celery. Chop all fine... Here's some more ideas of what we do in our culture (Assyrian) we add a little cayenne pepper to add some zip and make this more flavorful; some olive oil can be mixed into the filling along with diced tomatoes if you wish.

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