Stuffed Grape Leaves (Dolmades)

Stuffed Grape Leaves (Dolmades)
Serves 8
An incredibly savory appetizer if your looking to impress a potluck crowd or just looking for a protein-rich and fancy addition to the weeks' lunches.
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Prep Time
1 hr 15 min
Cook Time
30 min
Total Time
1 hr 45 min
Prep Time
1 hr 15 min
Cook Time
30 min
Total Time
1 hr 45 min
Drain
  1. Two 8 ounce jars grape leaves in brine
Mix well
  1. ½ pound ground Grassroots Farm lamb
  2. ½ pound ground Grassroots Farm beef
  3. ½ pound ground Grassroots Farm pork
  4. 1 medium onion, grated or finely chopped
  5. ½ cup finely chopped mixed fresh herbs (any combination of parsley, dill, and mint)
  6. 1/3 cup white rice
  7. 1 Tablespoon salt
  8. 1 teaspoon dried thyme
  9. ground black pepper to taste
Grape leaves
  1. Separate the leaves in a large bowl and cover with boiling water.
  2. Let soak for 1 hour, changing the water (use cold water) twice to remove excess salt.
  3. Drain them and gently pat dry.
Dolmades
  1. Line a dutch oven or other large saucepan with several grape leaves, using the small or torn ones.
  2. To stuff the remaining leaves, place each one vein side up on a plate.
  3. Put a heaping tablespoon of stuffing on the leaf near the stem end.
  4. Fold this end over the stuffing, then fold in the 2 sides and roll up the leaf like a small cigar, gently.
  5. Place seam side down in prepared pan.
  6. Continue stuffing the leaves in the same manner, packing them in tightly together in a single layer. Repeat with a second layer. (Leave a few leaves un-stuffed.)
Drizzle over the top
  1. 3 Tablespoons olive oil.
Pour in
  1. 2 cups chicken or beef stock or water
  2. Cover the top with more grape leaves and weight with a small plate.
  3. Cover the pan & simmer over low heat until the meat is cooked and the packages are hot (30 mins)
Notes
  1. Serve hot or cold, accompanied, if desired, with plain yogurt.
  2. This recipe is from the Little Dishes section of the Joy of Cooking.
  3. The only thing that I alter is the meat.
  4. Instead of using all lamb- I use a mix of lamb, pork, and beef.
Adapted from The Joy of Cooking (Little Dishes Section)
Adapted from The Joy of Cooking (Little Dishes Section)
Grassroots Farm, LLC http://www.grassrootsfarmllc.com/