Dolmathes (Stuffed Grape Leaves)

17 Oct

I wish this dish wasn’t so time-consuming, because I would make them a lot more!  There is just something about grape leaves and the filling that makes this so delicious.  Normally, I use bottled lemon juice, but this time I still had lemons from Bountiful Baskets from the previous week.  Also, I used fresh garlic over the jarred garlic I would normally use.  It was a nice change to make it with fresh ingredients.


Dolmathes (Stuffed Grape Leaves)

What you need:

1 jar (16 oz) grape leaves, drained and rinsed

Filling:
1 lb lean lamb or beef, coarsely ground or chopped
1 cup raw long grain rice
1 cup chopped yellow onion
1/4 cup chopped parsley
2 tsp dried dill weed
1 tsp allspice
2 cloves garlic, crushed
1/2 cup olive oil
juice of 1 lemon

Broth:
2 cups basic chicken stock or canned broth
juice of 1 lemon

How to Make it:

Mix all ingredients for filling. Pick out the smallest leaves in the jar and set aside. Cut of the stems of the remaining grape leaves.  Using a 2-quart, heavy-lidded pot, create a single layer of the smaller leaves.

Spread leaf on counter with the vein side facing you.   Place about 2 Tbsp of filling in the center of the leaf.

Fold the stem end over the filling, then fold the sides over to secure the filling, then roll away from you toward the tip of the leave, creating a small cylinder.

Size should be about 3″ long by 1″ wide. Do not wrap too tightly as rice needs room for expansion during cooking.

Place the stuffed leaves in pot up against each other rather tightly so they do not come undone.

Multiple layers of stuffed leaves may be needed, so place layer of the smaller, unrolled leaves in between each layer. Top with remaining unrolled leaves.  This jar of grape leaves and the amount of filling allowed for 24 stuffed leaves (2 layers of 12 stuffed leaves), with 2 leaves on bottom, 2 leaves in between the 2 layers, and 2 leaves on top.  Mix the chicken stock and lemon juice, and pour over the leaves in the pot.  Cover and bring to a light simmer.  Cook for 1 hour. Remove from heat and allow to cool for 15 minutes.  Do not remove lid or leaves will darken. Serve warm.

 

Printable Recipe:

Dolmathes (Stuffed Grape Leaves)

3 Responses to “Dolmathes (Stuffed Grape Leaves)”

Trackbacks/Pingbacks

  1. Happy New Year! « My Gems of Parenting - December 31, 2011

    […] be some things that I haven’t posted here yet!  On the menu, I have Spanakopita, Tiropita, Dolmathes, and Pastitsio.  I have some family that is eager to learn and others that love to help, so it […]

    Like

  2. Weekly Meal Plan: 1/8/12 – 1/14/12 « My Gems of Parenting - January 9, 2012

    […] Greek night with a friend, I think we’re having Pastitsio and Dolmathes […]

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  3. Baklava Two Ways | My Gems of Parenting - January 2, 2014

    […] decided we wanted a Greek feast for dinner, and we spent 3 hours prepping tiropita, pastitsio, and dolmathes.  We had a roll of phyllo dough left, so we decided to make a dessert to take to my brother and […]

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