Lebanese Stuffed Grape Leaves (Dolmates)
Lebanese Stuffed Grape Leaves (Dolmates)
Submitted By: RL
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
- Combine the rice, salt, pepper, cinnamon and allspice and mix well.
- Add butter and meat to the rice mixture and mix well.
- Remove grape leaves from bottles and drain in colander.
- To stuff the leaves, add 1 tsp. of the mixture on each leaf.
- 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.
- Repeat with the remaining leaves and filling.
- Cover the bottom of a large pan with the grape leaves arranged in neat rows.
- Sprinkle lemon on the grape leaves.
- Invert a heavy dish on the top of the leaves so that the bottom is pressing down on them.
- Add water to the pan and bring to a boil.
- Reduce heat and simmer on low for about 35-40 minutes or until tender.