Dolmathes ( Meat Stuffed Grape Leaves)

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 1 lb lean ground lamb
• 1/2 cup short-grain rice
• 1/2 cup fresh dill, chopped or 1 tablespoon dried dill
• 1/3 cup pine nuts
• 1/4 cup water
• 2 tablespoons tomato paste
• fresh ground pepper, to taste
• 1 (1 quart) jar grape leaves, in brine, well rinsed and drained, stems cut off
• 3/4 cup rich chicken broth
• 3 tablespoons fresh lemon juice
• 1 lemon, thinly sliced (garnish)

Recipe

• 1 heat oil in large skillet.
• 2 add onion and saute until transparent but don't brown.
• 3 add meat, stirring to break into pieces.
• 4 add rice,dill,pine nuts, water and tomato paste; season to taste with pepper.
• 5 cook over medium heat until water is absorbed, about 10 minutes.
• 6 cover bottom of dutch oven with layer of the smaller grape leaves and any that get torn in the process of rolling.
• 7 stuff remaining leaves by placing leaf shiny side down, on the palm of hand, with base of leaf toward wrist and tip of leaf toward middle finger.
• 8 put a spoonful of meat mixture in the center.
• 9 fold base of leaf over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
• 10 arrange tip side down in pan.
• 11 add broth to within 1 inch of top layer; use any leftover leaves to cover top layer.
• 12 place plate upside down over top layer and press.
• 13 cover and cook over medium heat until rice is tender, about 30 minutes.
• 14 sprinkle with lemon juice and cook 5 minutes longer.
• 15 let cool to room temperature, or chill thoroughly.
• 16 garnish with lemon slices and serve.
• 17 *the stuffed grape leaves can be prepared 2 to 3 days before serving and refrigerated or they may be frozen, if frozen, thaw overnight in the refrigerator, then add a little broth or water before gently reheating in a pan.