Stuffed Grape Leaves (Dolmades)

Recipe Ingredients

20 cups	800g / 28oz	Grape leaves in brine (large)
1/2 cup	31g / 1.1oz	Lean beef - cooked and chop
1		Garlic - chopped
1 tablespoon	15ml	Tomato paste
1 tablespoon	15ml	Lemon juice
1/8 teaspoon	0.6ml	Cinnamon
1 cup	160g / 5.6oz	Cooked rice
2 tablespoons	30ml	Scallions - chopped
1/2 teaspoon	2.5ml	Oregano
2 tablespoons	30ml	Parsley - chopped
		Salt and pepper
		Shredded lettuce for
		Garnish
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Wine vinegar

Recipe Instructions

1. Drain the vine leaves. Drop them into a saucepan of boiling water and blanch for 5 minutes Drain well.

2. Place the beef in a bowl. Add the garlic, tomato paste, lemon juice and cinnamon and blend well. Stir in the rice, scallions, oregano and 1 tbsp parsley. Season with salt and pepper.

3. Spread the vine leaves on a clean, flat surface. Remove any stalks without tearing the leaves.

4. Place a spoonful of stuffing on each leaf and press the stuffing together to make it compact. Fold in the sides on each leaf and roll up neatly. arrange the rolls on a serving dish and garnish with shredded lettuce, if desired.

5. Place the oil and vinegar in a small bowl and blend well with a wire whisk. Sprinkle the rolls with the remaining parsley.

Source:
Hawkins Futura Cookbook - 1987 Supplement

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