Recipe for DolmadoesEdit

by Gwen SurellThese are a tasty Mediterranean staple: grape leaves stuffed with lamb and rice.



1/4 cup pine nuts

1 lb ground lamb

1 Tbs olive oil

1 cup diced onion

2-3 tsp minced garlic

juice from 2 lemons

1/4 cup white wine

1 tsp dried oregano

1 Tbs dried dill

1/4 cup fresh chopped parsley

1/2 cup uncooked rice

1 16 oz jar grape leaves

1 Tbs olive oil (approx)

1/4 cup white wine

1 cup chicken broth


In a 12" Dutch oven using medium/high heat, roast the pine nuts until just lightly brown, and removethem from heat. Brown the lamb - it will cook up more later, so do not overcook. Scoop out the lamb using a slotted spoon and reserve for later. Add to the pan: olive oil and onion. Saute until just clear - about 2-3 minutes. Add lemon juice, wine, roasted pine nuts, garlic, oregano, dill, parsley, and rice. Stir together and simmer slowly for 4-5 minutes. Remove from heat, and add back in the browned lamb. Combine thoroughly.

Rinse off the grape leaves and drain. Any broken or ripped pieces should be reserved to line the bottom of the Dutch oven. Pinch off the stems first. Then place the leaf shiny side down. Take a heaping Tbs of lamb mixture, and place in the center of the leaf. Roll the leaf until meat is covered, tuck in the sides, and continue rolling. Place the dolmadoes seam side down on a plate. Continue until all meat is rolled up. There will be leftover leaves.

Use the broken and leftover leaves to line the bottom of the Dutch oven. Place the rolled up dolamadoes on top of the grape leaves - snugly, but not too cramped. OK to go to a second layer. Drizzle olive oil over the tops of the dolmadoes, add the 1/4 cup of white wine, and then the cup of chicken broth. Using a heavy glass pie plate, press the dolamdoes down firmly. If you have a brick or bacon press, place that inside the plate to keep it weighted down during cooking. Cover the Dutch oven. Arrange coals around the side and on top of the Dutch oven. Bring liquid to boil first, then come to simmer. Cook for about hour. To test for doneness, fork should pierce the dolmadoes easily. Remove from heat, and let cool briefly. Using tongs, arrange on a plate and serve. Best when eaten warm. Enjoy!!