Elaine's Dolmathes (Stuffed Grape Leaves)

"Stuffed Grape leaves is an economical dish as well as very nutritious and diet friendly. This recipe is tried and true. Once you make these you will never purchase prepared stuffed grape leaves. If you do not care for lamb you can omit and increase the ground beef. You can also use fresh grape leaves if there are vines in your area. Just pick the leaves and follow the recipe."
 
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photo by luvinlif2k photo by luvinlif2k
photo by luvinlif2k
photo by januarybride photo by januarybride
photo by JCC4329 photo by JCC4329
Ready In:
2hrs 45mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Remove grape leaves from jar and cut off stems. Place a few leaves (10) at a time in a deep fry pan of simmering water for a about a minute. This removes the brine.
  • Line the bottom of a 3 qt pan with 3 to 4 large leaves.
  • Mix remaining ingredients except water in a bowl and start rolling.
  • Place leaf, face or shiny side down. Put a small amount of mixture on upper half of leaf (stem end). Make one roll then turn sides in . Continue to roll.
  • Place rolled grape leaves in the prepared pot seam side down. I work from the outer edge. Once the first layer is complete start a second layer.
  • When all filling is used cover rolled leaves with 4 large leaves. Cover the leaves with a saucer that will fit inside the pot and add the 1 cup water. Cover pot and bring to a boil. Lower heat to simmer and cook for 45 minutes.

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Reviews

  1. Excellent! So good, I had to call my Greek neighbor to come over and give me her opinion. Five stars all the way! I used an entire pound of lamb along with the ground beef. I also served these with bleu cheese and ranch dressing to dip them in (that's what was available). DD (6 y.o.) had fun (and did great) helping to roll. Reviewed for ZWT4.
     
  2. Great recipe! MADE FOR ZWT4 for the DAFFY DAFFODILS
     
  3. Great recipe! Made for a photo challenge for ZWT4. My first try at Dolmathes which didn't go too bad. I am not a lover of lamb, so used all ground beef which worked out lovely!
     
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<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket> <br> <br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket> <br> <br><img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/bumbag5.gif?t=1211686551> <br> <br>I am a payroll manager but in my next life I will definitely be a chef. I love cooking and especially trying new recipes. <br> <br>I have been married for 32 years and when we were newly weds my DH encouraged me to cook even though we would drink Alka-Seltzer for dessert most nights. I thought because I watched my mother cooking when I was growing up that I could just ?jump in? and start cooking. That was not the case. Chris and I found out the hard way. <br> <br>I have two little dogs Jake and Jillian. Jakie is a Japanese Chin and Jillian is a Pekinese. They are so adorable. They race from one end of the house to the other. Jake will watch for me from the front windows. The minute he hears the garage door he makes a beeline for the door with Jillian in tow. Such a nice welcome home at the end of the day. <br> <br>About a year and half ago my friends and I set up a Dinner Club which consists of three couples. Each month one couple hosts a dinner party. The hosts prepare the main entr?e. The guests bring an appetizer and a dessert. The only rule is that all recipes must be new. Tried and true reicpes are not acceptable. This way we get to prepare recipes for friends that we may never have tried. We rate the recipes at the end of the meal and share copies with each other. This affords us a chance to get together without letting too much time go by. <br> <br>Since joining Zaar a year ago I was adopted for the Spring 2008 Pick A Chef cookbook. Some of my recipes appear in the book. I am currently participating in the Zaar World Tour 4, visiting many countries and cooking a lot of foreign recipes along with my teammates. So far this has been very exciting. Again, trying new recipes that I would never have thought to cook has been amazing not to mention meeting people from around the world. <br> <br>This is a wonderful site with so much going on. The recipes I have tried to date have been fabulous. All the members are so nice and helpful. I just renewed my Premium Membership and will revisit ?About Me? in a year to update.
 
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