Prep 2 hrs
Cook 1 hr
This is a recreation of mine, that I was introduced to during the Gulf War in 1991.
- 8 ounces grape leaves, in brine (~40-45)
- 1⁄2 cup olive oil, divided
- 2 cups cooked long-grain rice
- 4 green onions or 4 scallions, finely chopped
- 1 small red onion, finely chopped
- 1 tablespoon lemon zest
- 1⁄4 cup chopped of fresh mint
- 1⁄2 lb ground beef, fried
- 1 1⁄2 tablespoons Cavenders All Purpose Greek Seasoning
- 1 lemon, juice of
- This recipe is not difficult but takes some time to make.
- Drain the grape leaves and put them in a large heat-proof bowl.
- Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes.
- Drain and rinse under cold water.
- In the meantime, heat 1/4 cup of olive oil in a medium skillet.
- Add onions and cook until tender, about 5 minutes.
- Remove the skillet from heat and add rice, mint, lemon zest, Cavenders Greek Seasoning and fried ground beef.
- Mix thoroughly; making sure the rice is well-coated with oil.
- To fill the leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place ~2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf towards the center and roll tightly, forming a cylinder.
- Repeat until all the filling in the dolmas recipe is used.
- Place dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves.
- Drizzle the lemon juice and the remaining olive oil over the dolmas and add boiling water to cover.
- Cover the pan tightly and simmer for 1 hour.
- Let the parcels cool in the liquid, then transfer to a serving platter. Serve at room temperature.