Written by Domathes is the Greek reference, Dolmas is the Middle Eastern reference
Ingredients:
1 lb ground meat (lamb, beef, pork or turkey)
1 med onion – chopped finely
1/2 C uncooked raw rice(not instant)
3 Tbsp butter/margarine
1/2 C chop parsley
1/4 C chop fresh mint (packed)
1/4 C chop fresh dill (packed)
1 tsp each salt/pepper
3-4 doz grape leaves (1 jar) *sometimes these are in the gourmet section, sometimes in the pickles section
To assemble
Pull the grape leaves out of the jar & soak grape leaves in bowl of water-(this lets the salty brine taste out)
In another bowl combine meat, onion ,rice, butter & spices, set aside. Drain grape leaves & take 1, lay flat, stem side towards you – put approx 1 Tbsp of filling near stem end and roll once, tuck side ends in and finish rolling. Fill each leaf until all the meat mix all used. Do not roll too tightly as rice will expand.
To cook
Choose a large pan with lid for steaming. Put 2-3 inches of water in a large pot. Place a steamer rack in pot and place a few grape leaves on top to line the steamer. (water level should be just underneath the steamer rack). Place rolls on the steamer lined with grape leaves – (do layers and do not pack too tightly) and cover with any remaining grape leaves. Place a lid tightly to cover pan – steam for 40 minutes – Pull extra leaves off the top carefully – arrange domathes on platter – sprinkle with lemon juice – garnish with lemon wedges. Can be served warm or at room temperature.
Note – please don’t skimp on the fresh herbs (dried will not substitute)
Makes 25-30 rolls
A wonderful side dish for a Mediterranean themed meal or a good buffet finger food.
