Dolmas With Lamb And Tzatziki Sauce
From rescue_ranger 15 years agoIngredients
- 1 lb ground lamb shopping list
- 1 C long grain rice shopping list
- 1 C olive oil shopping list
- 3 Tbsp olive oil shopping list
- 1 C finely chopped yellow onion shopping list
- 3 Finely chopped green onions (incl tops) shopping list
- 1/4 C minced fresh parsley shopping list
- 2 Tbsp minced fresh mint shopping list
- 1/2 C pine nuts shopping list
- 1 tsp ground cinnamon shopping list
- 1/2 tsp ground allspice shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp freshly ground black pepper shopping list
- 1 Jar (16 oz) grape leaves packed in brine shopping list
- 3/4 C freshly squeezed lemon juice shopping list
- 1 C chicken broth shopping list
- tzatziki sauce: shopping list
- See Below shopping list
- 1/2 C non-fat Greek yogurt shopping list
- Heaping teaspoon dried dill shopping list
- 1 clove jarred minced garlic shopping list
- 1/4 teaspoon black pepper shopping list
- Dash of salt shopping list
- Squirt of lemon juice shopping list
- green onion shopping list
How to make it
- Several stems of fresh parsley, Additional freshly squeezed lemon juice, Grated or minced lemon zest for garnish
- 1. Wash and drain the rice. Heat 3 Tblsp olive oil in a skillet over medium-high heat. Add the yellow onion and sauté until soft, but not brown, about 5 minutes. Add the ground lamb and fry with onion till done.
- 2. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, mint, pine nuts, cinnamon, allspice, salt, and pepper. Set aside.
- 3. Rinse the grape leaves under running cold water to remove as much brine as possible; pat dry and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tblsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling; fold both sides inward, lengthwise, and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling.
- 4. Pour about 2 Tblsp of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking.
- 5. Arrange the stuffed leaves, seam side down and almost touching on top of the parsley, making as many layers as necessary, drizzle the remaining 6 Tblsp of olive oil, lemon juice and 1/2 cup broth over the leaves. Top with a heat-resistant plate and weigh it down with a heavy can to keep the leaves from unwinding during cooking, cover the pot and bring to a gentle boil reduce the heat to low and cook until rice is tender about 1 hour. During the cooking process add a little heated liquid as needed to keep Dolmas moist.
- 6. Remove from the heat and cool in the pot.
- 7. Sprinkle with lemon juice to taste garnish with lemon zest and serve at room temperature.
- Tzatziki sauce directions:
- Mix all ingredients together and chill for 1 hour and serve with the Dolmas
The Rating
Reviewed by 3 people-
Oh no you didn't just post an awesome (really!) Greek recipe! Love the dolma preparation. Excellent!
I just noticed all your fantastic Greek!! Bravo...poli oraio..I don't have the Greek language program...I really need to get it. Eperoxos would...moregreekgirrrl in Long Island loved it -
You are Too funny!!
greekgirrrl in Long Island loved it -
never ate Lamb but perhaps this recipe will intrigue me to do so.{love the flavors and combo cowpoke, thanks
momo_55grandma in Mountianview loved it
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