"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Dolma (Stuffed Grape Leaves) Recipe

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This recipe for Dolma (Stuffed Grape Leaves), by , is from The McManus Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joy McManus

Category:
Category:

Ingredients:  
Ingredients:  
2 c cooked rice
3 lg onions, chopped
1-1 1/2 c olive oil
juice of 2 lemons
1 Tbsp chopped mint
1 Tbsp dill
salt, pepper

*OR
2 lb ground meat (beef, lamb, pork or any combination)
1/2 c parsley
1 Tbsp dill seed
1/2 c tomato juice
salt & pepper

1 jar grape leaves (approx 50)
butter
* broth

Sauce for Dolma served hot:
2 eggs
1/4 c lemon juice
1 c boiling hot broth from Dolma

Directions:
Directions:
Mix 2 c cooked rice, 3 lg onions, chopped, 1-1 1/2 c olive oil, juice of 2 lemons 1 Tbsp chopped mint, 1 Tbsp dill, salt, pepper

**OR
Mix 2 lb ground meat, parsley, dill seed, tomato juice, salt & pepper

Rinse grape leaves in cold-hot water

Place slightly over 1 Tbsp mixture in center of a grape leaf & fold carefully

Place stuffed leaves in the bottom of a good-sized pan

Cover with broth or water & add a couple good-sized pats of butter

Place a plate over the Dolmas & simmer 45 min for rice (1-1 1/2 hours for meat)

Chill rice Dolma/Serve meat Dolma hot with sauce

Sauce:
Beat 2 eggs until fluffy
Add 1/4 c lemon juice-beating slowly
Continue beating & add 1 c boiling hot broth from Dolma
Pour over hot Dolma



Number Of Servings:
Number Of Servings:
50
Preparation Time:
Preparation Time:
Rice-1 to 2 hrs & Meat 2+ hrs
Personal Notes:
Personal Notes:
The Dolma with rice stuffing may be served cold or hot with a sauce

The sauce should not be too thin

 

 

 

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