- 1 1/2 pounds ground lamb
- 2 medium onions, finely chopped
- 2/3 cup long grain white rice
- 2/3 cup pine nuts
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chopped fresh mint
- 1 (8 ounce) jar grape leaves, drained and rinsed
- 1 1/2 cups water
- Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
- Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.
03/24/2018
recipepes.com
Stuffed Grape Leaves (Dolmades), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
