Dolmathes (stuffed grapevine leaves)
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Grapevine leaves (jar) |
| 1½ | pounds | Beef; ground |
| 2½ | teaspoon | Salt |
| 1 | teaspoon | Pepper, black |
| 2 | tablespoons | Margarine |
| 2 | Onions; chopped fine | |
| 1 | cup | Rice, long grain |
| ⅓ | cup | Lemon juice |
| ½ | cup | Parsley; chopped |
| ¼ | cup | Dill; fresh chopped(2 t dry) |
| ¼ | cup | Mint; chopped (1 tsp. dry) |
| ¼ | cup | Butter, unsalted |
Directions
Rinse leaves in cold water. Let stand in warm water as dolmathes are being prepared. If necessary, simmer leaves in water 5 min. to soften. Remove stems. Combine meat and remaining ingred., except butter, adding up to ½ c. water to make a soft, loose mixture.
(Start with ¼ c.) Place 1 tsp. filling in center of grape leaf (ribbed side up, shiny side down). Fold in sides and back over filling to form narrow roll. Line deep saucepan with torn and whole grapevine leaves, and arrange dolmathes side by side forming circles in tight layers. Top with 2 c. water, butter, and lemon juice if desired. Cover with inverted plate. Sommer covered about 45 min., or til rice is tender. VARIATION: 1 c. tomato juice may be added to meat mixture.