Stuffed Vine Leaves - {Dolmades} Recipe - Cooking Index
1 lb | 454g / 16oz | Ground beef |
1 lb | 454g / 16oz | Yellow onion - minced (medium) |
Dried oregano - to taste | ||
Finely-chopped fresh parsley - to taste | ||
Mint leaf chiffonade - to taste | ||
2/3 cup | 106g / 3.7oz | Rice - 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 | 237ml | Water |
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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