Rolled Stuffed Grape Leaves

Submitted by United Church of God on Tue, 2011-08-30 13:29
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Description

These traditional grape leaves, otherwise known as "Dolma, are a traditional Middle Eastern dish filled with rice and lamb

Summary

Yield
Dolma
Source

Janette Saviano

Prep time30 minutes

Ingredients

1Cangrape leaves (8 oz., pickled; can find at specialty stores or in the "International" section of most grocery stores)
1Cuplong grain rice (uncooked)
1 1⁄2Tablespoonmint (dried)
1⁄2Cupwater
1Poundground lamb (or beef)
1⁄16Teaspooncinnamon
2Clovegarlic (crushed)
1 lemon
1 tomato (chopped)
 Unknownsalt & pepper (to taste)

Instructions

Mix ground meat with rice.  Season with salt, pepper and cinnamon.  Spread grape leaves of flat surface.  Place 1 tsp. meat stuffing across the leaf about 1/2 inch from stem.  Fold leaft over then roll tightly to secure.  Repeat for each leaf.  Place in pot in layes.  Mix together garlic, tomatoes, mint and water.  Add salt and lemon juice to taste.  Pour over rolls in pot.  Cover and bring to a boil on high, then cook covered very slowly over low heat for 1 hour.  Steam until grape leaves cut easily.

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