Lebanese Stuffed Grape Leaves (Dolmates)

Lebanese Stuffed Grape Leaves (Dolmates)
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Recipe Type: Main
 
Ingredients
  • 1½ C. uncooked rice (NOT instant)
  • 2 tsp. salt
  • 1 tsp. pepper
  • ¾ tsp. allspice.
  • ¾ tsp. cinnamon
  • 2 tbsp. butter, melted
  • 2 lbs. lean ground lamb or beef
  • 100 grape leaves (You can also use cabbage leaves)
  • juice from 1 lemon.
Instructions
  1. Combine the rice, salt, pepper, cinnamon and allspice and mix well.
  2. Add butter and meat to the rice mixture and mix well.
  3. Remove grape leaves from bottles and drain in colander.
  4. To stuff the leaves, add 1 tsp. of the mixture on each leaf.
  5. beginning at the stem edge, fold the leaf over the filling, folding the sides of the leaf halfway towards the center so that the leaf is a tightly tucked little package.
  6. Repeat with the remaining leaves and filling.
  7. Cover the bottom of a large pan with the grape leaves arranged in neat rows.
  8. Sprinkle lemon on the grape leaves.
  9. Invert a heavy dish on the top of the leaves so that the bottom is pressing down on them.
  10. Add water to the pan and bring to a boil.
  11. Reduce heat and simmer on low for about 35-40 minutes or until tender.

 

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