Recipe

Lemon And Dill Stuffed Grape Leaves Recipe

Add Step-by-Step Photos	Chefmeow / All my dishes 2 years, 5 months ago These take a little effort to make but are well worth it. Incredible appetizer sure to please all. Enjoy Prep:10m Cook:30m Servings:12	Chefmeow
	medium elegant unique greek grape leaves stuffed lamb garlic dill rice

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ucred2

Ingredients

1 pound ground lamb

1 tablespoon extra virgin olive oil

1 cup diced white onion

2 lemons juiced

1/4 cup white wine

4 cloves garlic

1 teaspoon dried oregano

1 tablespoon dried dried dill

1/4 cup parsley

1/2 cup wild rice

1 jar grape leaves

1/4 cup white wine

1 teaspoon olive oil

1 cup chicken broth

Directions

Brown lamb in large skillet then drain well. Saute onions in 1 tablespoon olive oil. Add lemon juice, wine, garlic, oregano, dill, parsley and rice. Stir it all together and let simmer for 5 minutes. Remove from heat and mix in lamb. Rinse off grape leaves in warm water and pinch off tough stems. Save a few of the small leaves to line the pan. Lay a leaf on a plate with the shiny side down and place tablespoon of mixture in the center. Food bottom art of leaf over the filling then fold sides in. Roll tight. Line the pan with the reserves leaves then place rolls seam side placing them snuggly but not too tight. Drizzle with 1 teaspoon olive oil then pour in remaining wine and stock. Heat pan until liquid starts to boil. Cover pan and lower heat then let simmer for 15 minutes. Take rolls out of pan and lay them on two plates. Cool in refrigerate overnight. Serve cold.

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Comments

tiffbrewster 2 years, 4 months ago said:
These domathes look delicious!

shirleyoma 2 years, 3 months ago said:
I love dolma's... this is sooooo simular to what I make, I add dollops of plum jam when baking, and serve hot with yogurt... yummmmmmmmmm

coffeebean53 2 years, 3 months ago said:
My Mom had a Greek friend who gave her a recipe like this. But her's had mint in it and was simmered in tomato sauce. This recipe looks and sounds wonderful. Something new to try out on the grandkids.

dancegypsy67 2 years, 3 months ago said:
I've always created a recipe for dolmadas (isn't it interesting how many different names there are for this dish and how many different cultures have a variation of it?) and have only been happy with them about half the time. This looks great!

notyourmomma 2 years, 2 months ago said:
I love these and even though they are labor intensive, I love the little nibbles. The broth permeates the meat and rice and it is most delectable. One of my all time favorites.

lowcarber 2 years, 2 months ago said:
Mmmmmmmmmmmmm!

dvisscher 2 years, 2 months ago said:
Hi! These look so good! I'm going to try this for my friends who have lived in Turkey for many years. I know they'll love it!

mellian 2 years, 2 months ago said:
I've been wanting to make these, but can never find any ground lamb locally. I guess I'll have to grind my own. This recipe looks wonderful!

mao65 2 years ago said:
These sound delicious! I've made grape leaves several different ways but these look like the best. Thanks for the recipe

kawa11desho 1 year, 11 months ago said:
Been looking for Dolmades, thank you for posting this. Has anyone made these with red wine instead?

greekgirrrl 1 year, 11 months ago said:
My Greek mother served these with a side of Greek yogurt. The contrast of the cool creamy yogurt and the lemony, saltiness of the dolmathes is very good.

ucred2 1 year, 11 months ago said:
WoW! These look wonderful...Love the picture

ravenseyes 1 year, 9 months ago said:
Dolamase my fav - this is on the menu this week - I usually go to the mediterrain market to buy this but this week I will make them "all by myself" thanks meow

silentwriter 1 year, 8 months ago said:
Very interesting, think I'll print it out and when I give it a try will let you know how everyone enjoys it at my Church.

kathye 1 year, 8 months ago said:
My husband's Armenian mom made stuffed grape leaves called "sarma". I have done my best to master her recipe, which differs somewhat from yours, because the little grape bundles make my husband so happy! I was glad to find this here.

ivy 1 year, 8 months ago said:
These sound great as well. I think this is the Turkish version you are cooking. The Cypriot one is like coffeebean's with mint and tomato. I'll give you the link if you would like to see them. http://kopiaste.blogspot.com/2007/11/koupepia-stuffed-vine-leaves.html
In Cyprus we use pork and in Greece with beef. I think I have posted them here in group recipes under the names Dolmades or Koupepia.

starofwog 1 year, 7 months ago said:
This Is Turkish? isnt it, i think, maybe there r different ingredients with Greeks Lemon And Dill Stuffed Grape Leaves Recipe. Its called Sarma or Dolma in Turkish just wanted to let u know... its nice thx for the recipe.

jrein0254 1 year, 5 months ago said:
I love any variety of stuffed grape leaves, Turkish, Armenian, Greek, Lebanese, or Syrian. I love the idea of using wild rice instead of white rice. Is wild rice used in the Middle East? Also, in this recipe do you pre-cook the wild rice or is it put in raw? The recipe doesn't specify but I would assume it would have to be cooked wild rice.

mintymommybee 1 year, 2 months ago said:
YUM! These are called Dolmades at my house. I have never used white wine - but will next time! We make them with parsley, mint, and dill - all fresh and LOTS (meaning a couple cups of each.) I add an egg also, to bind the meat, rice, herbs all together. And I use half a stick of butter. And then I serve with a dipping sauce made of sour cream and diced onion and cucumber.

greentreefrogs 1 year, 1 month ago said:
This really looks good. I see it takes a little effort....still looks good. I have a small kitchen would I need a lot of room to make thems. FIVE FORKS

mis7up 1 year ago said:
I have had these before, and I loved them. Thank you I will attempt to make these. Thank you

glennk 10 months, 2 weeks ago said:
Wow these look terrific! high five from me

pollymotzko 8 months, 2 weeks ago said:
I love dolmades I think you spell these! Where do you get your grape leaves? Is there a Middle-Eastern section where you live?
I guess if I get the idea to make them that would be a good place to start.

Polly Motzko

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