Grandma Karen's
Stuffed Grape Leaves

In Greece they are known as dolmades.

About this recipe

Greek cuisine is one of my favorites.  Fortunately, Grandma Karen shares my feelings.  This is one of her specialties.  Both as an appetizer and as a main course, dolmades are always a delicious treat for us and our guests.

Ingredients

  • 16 ounces imported Greek grape leaves
  • ½ cup raw long-grain rice
  • ¼ cup extra virgin olive oil
  • 1 cup yellow onion, chopped
  • ¼ cup Italian parsley, chopped
  • 1 tablespoon dried dill weed
  • juice of 1 lemon
  • 1 pound ground lamb
  • 1 teaspoon allspice
  • 2 cloves garlic, crushed
  • kosher salt
  • freshly ground black pepper
  • 2 cups chicken stock
  • juice of 1 lemon

Directions

  1. Carefully remove the grape leaves from the jar and transfer them to a bowl of cool water.  Soak the leaves for 10 minutes, then drain and add fresh cool water.  Soak for another 10 minutes, and then drain and gently pat dry.  This removes the salt used in the packing process.
  2. While the leaves are soaking, combine the ingredients for the filling (everything except the chicken stock and juice of the second lemon).
  3. Pick out the smallest leaves and set aside.
  4. Cut the stems off the grape leaves and spread them on the working surface, bottom side up, and the stem side toward you.  Place one teaspoon of the filling in the center of the leaf.  Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf, forming a small cylinder, approximately 2½ inches long and ¾ inches wide.  Do not wrap these too tightly as the rice needs room to expand as it cooks.
  5. Using the small leaves set aside in step 3, create a single layer of leaves on the bottom of a 2-quart heavy, lidded, pot.  Place the rolled leaves in a single layer on top of this bottom layer of leaves.  Place the rolls up against each other rather tightly so that they will not come undone while cooking.  Cover them with a layer of unrolled leaves and then add another layer of rolled leaves.  Continue until all the rolled leaves are in the pot.  Top with any remaining unrolled leaves.
  6. Place a plate over the leaves as a weight. 
  7. Mix the chicken stock and lemon juice for the broth and pour over the leaves.  Cover and bring to a light simmer.  Cook for 1 hour over low heat.
  8. Remove the pot from the heat and allow it to cool for another hour.  Do not remove the cover during this second hour.
  9. Serve warm.
Stuffed Grape Leaves with Egg - Lemon Sauce.

Notes

  • Domades are normally served with Egg - Lemon Sauce, but are equally tasty served with my Greek Tomato Sauce.
  • Left-overs can be reheated easily by steaming them in a covered pan together with a quarter cup of chicken stock.
Posted: March 2014.