European Recipes: Greek Recipes: Dolmas

* Exported from MasterCook *

                                   Dolmas

Recipe By     : Connie Halliday
Serving Size : 35   Preparation Time :0:00
Categories    : Appetizers                       Greek
                 Lamb

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    1      pound         Ground Lamb
    2      cups          Onion, Minced in Processor --

      1/3 cup           Olive Oil
      1/2 cup           Long Grain Rice -- Uncooked
    2      tablespoons   Fresh Parsley -- Finely chopped
    2      tablespoons   Fresh Dill -- Chopped
    2      tablespoons   Fresh Mint -- Finely chopped
      1/4 cup           Pine nuts -- Roasted
    1      teaspoon      Salt
      1/4 teaspoon      Pepper
    4      cups          low sodium chicken broth
    8      ounces        Grape Leaves
    1      each          Lemon

In food processor fitted with metal blade, chop onion then herbs. Saute onion
in olive oil until translucent. Put in large bowl with remaining ingredients
(except grape leaves and chicken broth) and mix thoroughly. Drain grape leaves
and drop into boiling water for 2 - 4 minutes. Remove from water, separate and
dry. Put 1 T. meat mixture on each leaf and roll. Put any leftover leaves on
bottom of skillet. Place dolmas in 2 layers in pan. Squeeze lemon over.
Cover with layer of leaves (if you have enough). Cover with chicken stock.
Weigh down with heatproof plate and cover. Simmer about 1-1/2 hours. Best
served at room temp.