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Dolmades (Stuffed Grape Leaves)
This traditional Greek meze, or appetizer, combines a filling of rice, ground beef, and herbs stuffed in grape leaves, the versatile Mediterranean wrapping with a lemony tang. Serve as an appetizer, or with salad and bread as a main course. For vegetarian dolmades, omit the meat.
 
Base SKU: 531
Cuisine: Greek
Prep Time: 45 Minutes
Cooking Time: 1 Hour
Yield: 8 Servings
Source: myEthnicWorld
Ingredients:- Click "View all receipe products" to see all recipe products.

1/2 cup(s) Onion, chopped
1 1/2 tablespoon(s) Dill, chopped
1/2 pound(s) Ground lamb or beef
1/4 cup(s) Fresh parsley, chopped
1/4 cup(s) Mint leaves, chopped
1/2 cup(s) Green onions, chopped
1/2 teaspoon(s) Cinnamon, ground
to taste Black pepper, freshly grated
3/4 to taste Thyme, dried
12 Grape leaves
Extra-virgin olive oil, for drizzling

Instructions:
1. Combine onions, dill, rice, meat, parsley, mint, green onions, cumin, cinnamon, salt, pepper, and thyme; reserve.
2. Rinse the grape leaves, and remove hard stems.
3. Dry the leaves and lay them, vein-side-up, on a plate.Place 1 tablespoon of the mixture on each leaf and roll, starting at the end point of the stem.
4. Fold the sides of the leaves over towards the center and roll them tightly.
5. Take extra leaves and line the bottom of a pot.
6. Arrange the rolled leaves on top of each other in the pot. Cover with remaining leaves.
7. Drizzle dolmades with olive oil, and add stock.
8. Cover dish, and simmer for about an hour. Serve dolmades hot, cold, or at room temperature.
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