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Gallery Dolmas Recipe Summary Servings: 8 Yield: Makes 3 dozen
Ingredients Ingredient Checklist 1 large tomato 45 grape leaves, packed in brine (from one 16-ounce jar) 8 ounces ground beef 2/3 cup uncooked long-grain rice 1 medium onion, finely chopped 3 garlic cloves, minced 1/3 cup chopped fresh flat-leaf parsley 1/3 cup chopped fresh mint 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons fresh lemon juice 1/4 teaspoon ground cumin 1 1/2 teaspoons coarse salt Freshly ground pepper, to taste 1 1/2 cups homemade or low-sodium store-bought chicken stock 1 lemon, cut into wedges, for serving
Gallery Dolmas
Recipe Summary Servings: 8 Yield: Makes 3 dozen
Gallery
Dolmas
Dolmas
Dolmas
Recipe Summary Servings: 8 Yield: Makes 3 dozen
Recipe Summary
Servings: 8 Yield: Makes 3 dozen
Servings: 8
Yield: Makes 3 dozen
8
Makes 3 dozen
Ingredients
Ingredients
- 1 large tomato 45 grape leaves, packed in brine (from one 16-ounce jar) 8 ounces ground beef 2/3 cup uncooked long-grain rice 1 medium onion, finely chopped 3 garlic cloves, minced 1/3 cup chopped fresh flat-leaf parsley 1/3 cup chopped fresh mint 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons fresh lemon juice 1/4 teaspoon ground cumin 1 1/2 teaspoons coarse salt Freshly ground pepper, to taste 1 1/2 cups homemade or low-sodium store-bought chicken stock 1 lemon, cut into wedges, for serving
Directions
Fill a large bowl with ice water. Bring a small pot of water to a boil. Score stem end of tomato with an X. Add to water, and cook for 5 seconds. Using a slotted spoon, transfer tomato to ice-water bath. Using your fingers, peel tomato, then cut in half. Discard seeds, and chop finely.
Rinse the stack of grape leaves under cold water, and transfer to a bowl. Cover the leaves with cold water by 2 inches, and let stand for 10 minutes. Drain.
In a bowl, combine beef, rice, onion, garlic, herbs, oil, lemon juice, cumin, salt, pepper, and chopped tomato.
Carefully separate grape leaves. Place 1 on a work surface, vein side up and stem end close to you. Cut off stem. Place 1 heaping tablespoon meat mixture on center of bottom half of leaf. Fold up stem end of leaf to cover mixture, and fold in sides. Roll tightly using rest of leaf. Repeat for a total of 36 dolmas.
Place rolls, seam side down, in a large saucepan in a single snug layer. Add stock to cover, and arrange remaining 9 grape leaves over the top. Bring to a simmer over medium heat. Place a heatproof plate directly on dolmas to keep them submerged. Cover saucepan with a lid, and simmer until cooked through, about 20 minutes.
Transfer dolmas to a plate, and let cool 15 minutes. Cover with plastic wrap, and refrigerate for 2 hours (or overnight).
Serve cold or at room temperature with a drizzle of oil, and place lemon wedges on the side.
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
