Greek Dolma Aka Stuffed Grape Leaves
My first experience tasting these luscious morsels was many years ago when we lived in San Jose, California. One of my co-workers brought Stuffed Grape Leaves to work one day for me to try. I was hooked! The original version of this recipe was posted on Cooks.com. Posted for ZWT 2010.
READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 25-35 rolls
UNITS: US
INGREDIENTS
Nutrition- 1(16 ounce) jar grape leaves
- 1quart warm water
STUFFING
- 1lb cooked ground beef or 1 lb lamb
- 1cup cooked rice
- 1⁄2cup minced onion
- 1⁄2teaspoon salt
- 1⁄4teaspoon allspice
- 1⁄4teaspoon black pepper
- 1⁄3cup water
- 1tablespoon minced parsley
- 1⁄2cup chopped walnuts
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DIRECTIONS
- Because these leaves are packed in brine it is important to rinse them well in warm water before using.
- Separate the most perfect leaves from those which are imperfect.
- Line the bottom of a glass baking dish with the imperfect leaves.
- It is okay to line several layers.
- These imperfect leaves act as a cushioning layer for the stuffed rolls and will be discarded after baking.
- Mix stuffing ingredients thoroughly.
- Place a grape leaf vein side up and stem end toward you on the counter. Near the base put 1 heaping teaspoon of stuffing.
- Fold both sides over stuffing and roll up from the base end to the tip.
- It is important to roll them tightly so that they don't become unrolled while cooking them.
- Lay the rolls very close to each other in rows.
- It is okay to make several layers if necessary.
- Pour in warm water that will barely cover the first layer.
- .
- Cover dish and bake in oven at 350 degrees about 45 minutes.
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