Dolma

Dolma

1 lb. ground lamb

1/3 cup raw white rice

1 egg

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

1 large onion, finely chopped

1/2 cup chopped celery

4 tablespoons butter

3 cups chicken stock or more as needed.

salt and pepper; to taste

1 (10 oz.) jar grape leaves in brine

Mix the meat, rice, egg, parsley and mint in a large bowl. Saute the onion and celery in the butter until translucent. Cool slightly and add to meat mixture. Add 1/2 cup of the chicken stock and season to taste with salt and pepper.

Carefully unroll the grape leaves, rinse in cold water and boil in large pot for 5 minutes; drain well. Spread out one leaf at a time on a work surface. Cut out the tough parts from the leaves, stem and hard rib. Place 1 tablespoon of meat mixture on grape leaf on the longest part of the leaf; fold over once; fold over edges toward the center and roll again to create a complete package.

Place the stuffed leaves, seam side down, lay in layers in a deep pan. Add simmering 2 1/2 cups stock, cover ans simmer for 1 hour. Serve hot or cold.

22 thoughts on “Dolma

  1. Dolma,the most famous Middle-Eastern dish .My mom used to make the most fantastic Dolma..She use to make it with meat, nuts, plain.Thank you for bringing back sweet memories. Jalal Michael

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  3. These look absolutely delicious! I love to order grape leaves when we go out to eat but I have never tried to make them at home. I will have to give this recipe a go 🙂

    Thanks for the like!

  4. Pingback: The Tried and the True « RillaWriter

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