Grape Leaf Dolma
Ingredients
For dolma
- 1 lb ground lamb or beef (or a combo)
- 1 medium onion grated
- 1/2 cup medium-grain white rice rinsed
- 1/2 cup cilantro chopped
- 1/2 cup dill chopped
- 1/2 cup mint chopped
- 1 tsp salt
- 1/4 tsp black pepper
- 16 oz can grape leaves
- 3 Tbsp butter
For garlicky yogurt
- 1 cup plain yogurt
- 2-4 cloves garlic
Instructions
To make dolma
- First, prepare the stuffing. In a medium mixing bowl, combine the ingredients for the stuffing. Mix with your hand until well combined.
- Put batches of grape leaves in a colander, rinse well under cold water to remove the salt, and drain. If the canned leaves feel too thick, blanch them in boiling water for about a minute, then drain. Otherwise, do not blanch. Cut off the stems.
- Now stuff the grape leaves. Hold a leaf shiny side down on the palm of your hand. Place about 1 heaping teaspoon of the filling at the stem end of the leaf. Fold the top down, then the sides over the filling and roll up tightly to shape it into a 1-inch round bundle.
- Arrange the stuffed leaves, seam side down, on the bottom of a medium saucepan. Continue until all the leaves and filling are used, arranging the stuffed bundles snugly together in the pan, making several layers.
- Dot the top with butter and pour in water to cover the dolma halfway. Place a small lid or a small ovenproof plate on top of the stuffed leaves to keep them tight and to prevent them from opening. Cover and bring to a boil.
- Reduce the heat to medium-low and simmer for about 1 hour 30 minutes, or until the leaves are tender, the filling is cooked, and there is little liquid left (if the liquid is completely absorbed at some point during cooking, add more water and continue to simmer).
- Serve immediately with bread and plain yogurt or garlicky yogurt sauce to spoon onto the dolma to taste.
To make garlicky yogurt
- I a bowl, combine 1 cup or more plain yogurt with 2-4 cloves garlic, crushed with a garlic press. Serve with dolma.
Notes
Recipe inspired by AZ Cookbook