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Sunday, July 22, 2012

Sunday Dinner Part 2 (Dolma)

Dolma means stuffed in Turkish. Dolma are stuffed grape leaves and this is my version of this delicious meal!

2 pounds ground chuck
2 medium onions minced
1 1/2 cup brown rice
1 teaspoon each salt, pepper, all spice and Moroccan 7 spice
1 jar brined grape leaves
2 cups lamb stock (part 1 recipe)

Large stock pot
3 bread plates

Mix the beef, rice, onions and spices together in a mixing bowl. Lay the grape leaves out on a flat surface shiny side down, remove the stems. Add 1 heaped tablespoon of the filling close. To where the stem was, fold the bottom up then the sides over. Roll this up like a cigar. Place one of the plates in the bottom of the pot and layer the rolled grape leaves on top of this. They can go up to 4 layers. Add the lamb stock and place the other two plates on top of the grape leaves. Put the lid on the pot and put the pot over medium heat for 50-60 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com

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