Dolmathes (Stuffed Grape Leaves)
These grape leaves stuffed with meat, rice and dill serve as a perfect appetizer or main dish. Enjoy them hot or cold with a healthy dollop of sour cream or yogurt.
Ingredients
- 1½ pounds ground meat e.g. beef, pork, lamb or combination
- 1 onion, chopped medium size
- 2-3 cloves garlic, minced
- 2 eggs
- ½ cup rice uncooked
- ½ cup fresh dill, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 liter jar grape leaves in brine
- 1 lemon large
- ½ cup olive oil
Instructions
- In a large bowl combine the ground meat, onions, garlic, eggs, rice, dill, salt and pepper. Mix well with clean hands until the mixture is thoroughly combined. (This step can be done a few hours or the night before to maximize flavor.)
- Preheat oven to 350℉/177℃. Drizzle some olive oil in the bottom of a large casserole dish. To assemble the dolmathes, take one grape leaf and lay it down flat so there are no big holes. Use 2 if necessary. Take a walnut sized ball of the meat mixture and shape it into an oval so it looks like a little sausage. Place it on the grape leaf, about ⅔ of the way towards you. Roll it halfway, tuck in the 2 sides, then continue rolling tightly. Continue with the rest of the dolmathes, lining them in the casserole dish as you go.
- Once all the dolmathes are rolled, drizzle the ½ cup of olive oil over all of them. Then squeeze the juice of the entire lemon over top, using your fingers or a sieve to catch the seeds. Cover with a layer of parchment paper, then aluminum foil. Bake 35-40 minutes or until the dolmathes are bubbling and the meat is entirely cooked. Serve hot or cold with sour cream or yogurt.