Recipe

Dolmas With Lamb And Tzatziki Sauce Recipe

Add Step-by-Step Photos	Rescue_ranger / All my dishes 1 year ago A zesty lemony mint and lamb delicacy from Greece filled with savory spiced lamb and rice served with a garlic–dill sauce. Perfect for a sultry summer night to go with a braised lamb chops infused with mint and garlic drizzled in olive oil, έξο�... More Prep:35m Cook:30m Servings:20	Rescue_rang
	lamb cinnamon allspice mint lemon rice

Does this look good? Yeah! / Nope

Fans

greekgirrr

momo_55gra

Ingredients

1 lb Ground lamb

1 C olive oil

3 Tbsp olive oil

1 C finely chopped yellow onion

3 Finely chopped green onions (incl tops)

1/4 C minced fresh parsley

2 Tbsp minced fresh mint

1/2 C Pine nuts

1 tsp Ground cinnamon

1/2 tsp Ground allspice

1/2 tsp salt

1/4 tsp freshly ground black pepper

1 Jar (16 oz) grape leaves packed in brine

3/4 C freshly squeezed lemon juice

1 C Chicken broth

Tzatziki sauce:

See Below

1/2 C non-fat Greek yogurt

Heaping teaspoon dried dill

1 clove jarred minced garlic

1/4 teaspoon black pepper

Dash of salt

Squirt of lemon juice

Green onion

Directions

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

Recent Gawkers

demaree

antichef

shrtnswt

__bec

erika1lo

binky67

momo_55g

rescue_r

greekgir

Not quite what you're looking for? See more Side Dishes / Misc

Or see more just like this

Comments

greekgirrrl 1 year ago said:
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 descibe this dish!

rescue_ranger 1 year ago said:
Ah sucks mame I anit nothing but an ole cow poke Garcia! ;-)

greekgirrrl 1 year ago said:
You are Too funny!!

momo_55grandma 1 year ago said:
Never ate Lamb but perhaps this recipe will intrigue me to do so.{love the flavors and combo cowpoke, thanks