Ingredients: |
Ingredients: 1 1/2 lbs. boneless lamb, diced or one 3 1/2 lb. lamb shoulder cut for stewing braised, then diced. (Place bones on base of roaster for flavor)
1 lb. boneless beef chuck, diced
3 T. Butter
1/2 t. paprika
1 cup rice
1 bunch green onions diced
2 dry onions chopped fine
1 clove garlic, diced
2 medium green peppers
1/2 bunch regular or Italian parsley
1/2 cup Cilantro
1 3/4 cups of celery (mostly leafy tops if possible)
2 T. dill weed (If fresh, use stalks on bottom of roaster for flavor)
2 t. salt
1 t. black pepper
1 T. paprika
1 lb. butter or other fat or oil
1 1/2 quarts grape leaves, washed
Sauce: Tomato sauce with a little water
Alternative Sauce:
Use only half the amount of butter in baking. Before serving, slice one medium onion in long thin slices Fry in 3 T. butter and 1/2 t. turmeric.
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Directions: |
Directions:Braising - wash meat, drain all water, place in Dutch oven or other tight lid pot. Stir occasionally, remove lid after 20 minutes. When fat begins to render, dredge with a little garlic salt, regular salt, and 1/2 t. paprika. Stir and brown nicely. Cool and dice off bone. Add diced vegetables, rice, dill, parsleys, salt, pepper, paprika. Spread roaster with one cube butter plus fat left from braising. Take washed leaves, one by one fill, fold, and place in roaster. Wrapping method - hold leaf with stem down on the wrong side. Place one full teaspoon of filling on center of leaf, fold left side to center, bottom up, right side to center, and top down. After bottom layer completed, dot with butter. Continue rolling until all stuffing is used. Place remaining butter on top, cover, and place in oven at 350 F. Boil kettle of water. After 20 minutes, add enough boiled water to nearly cover. Baste from time to time. Let bake another 1/2 hour. Should not be watery but like roast au jus. Let sit a few minutes before eating. |
This recipe for Dolma - Grape Leaf Assyrian Style is from