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Stuffed Vine Leaves - {Dolmades}

Courses: Main Course
Serves: 2 people

Recipe Ingredients

1 lb 454g / 16ozGround beef
1 lb 454g / 16ozYellow onion - minced (medium)
  Dried oregano - to taste
  Finely-chopped fresh parsley - to taste
  Mint leaf chiffonade - to taste
2/3 cup 106g / 3.7ozRice - uncooked
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Brined grape leaves - (16 oz)
4   Eggs - beaten (small)
3   Lemons - juiced
1 cup 237mlWater

Recipe Instructions

In a bowl mix the raw ground beef, onion, oregano, parsley, mint, rice, salt, and pepper together.

Carefully, separate the vine leaves. Place each leaf on a wooden board shiny-side down, with its stem toward you. Put a teaspoon of the stuffing near the bottom of the leaf, fold the bottom and 2 sides to cover the filling, and roll tightly toward the tip of the leaf.

Place them in a casserole dish or pan and cover with several of the remaining grape leaves. Cover completely with stock or water and place in a preheated 350 degree oven to bake for 1 hour, or until the rice and the leaves are tender and the juice absorbed.

Once the grape leaves are done, uncover them. Carefully pour any remaining liquid out of the pan into a bowl.

In a separate bowl, mix the lemon into the eggs and beat until frothy. Slowly whisk in the remaining broth from the grape leaves into the egg/lemon mixture. If it is done too fast, the eggs will curdle. Pour the entire egg mixture over the grape leaves and let sit to warm. Serve cold as a meze (appetizer) or warm as an entree.

This recipe yields 12 meze servings, 2 entree servings.

Caution: There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.

Source:
MELTING POT with Cat Cora - (Show # MP-1B32) - from the TV FOOD NETWORK

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