Stuffed Grape Leaves

Stuffed Grape Leaves

Ingredients:
1 pound lean ground lamb
1 cup uncooked long-grain rice

Directions:
1⁄ teaspoon ground cinnamon
4
1⁄ teaspoon ground allspice
4
Salt and freshly ground pepper to taste
1 1-pound jar grape leaves
Nonstick cooking spray
Water or chicken broth as needed
Juice of 2 lemons
1. In a bowl, mix together the lamb, rice, cinnamon, allspice, salt, and pepper.
2. Drain the grape leaves. Use any small leaves to line the bottom of a heavy
saucepan or Dutch oven treated with nonstick spray. Lay each larger leaf on a flat
surface, vein side up; trim off any stem. Spoon some of the lamb mixture onto the
center of each grape leaf. To form each roll, fold the stem end over the filling,
fold the sides over each other, and fold down the tip. Carefully place each roll,
seam side down, in the saucepan. Place the rolls close together in the pan to
prevent them from unrolling while they cook. You may end up with several layers
of rolls, depending on the size of the pan.
3. Place a plate over the rolls and then add enough water or broth to cover the plate.
Bring to a boil over medium-high heat, then reduce the heat, cover, and simmer
for 30 minutes. Add the lemon juice; cover and continue to simmer for an
additional 30 minutes. The stuffed grape leaves (dolmas or dolmades) are done
when they’re tender when pierced with a fork. You can serve them warm, at
room temperature, or cool.
SHRIMP RISOTTO
A fresh tomato salad is a nice complement to this rich, creamy dish.
Yields 4 servings