Meat and Rice Stuffed Grape Leaves
Ingredients
- 400 gGround beef 15% fat (fresh)
- 200 gWhite rice (raw)
- 2 pcOnion (finely diced)
- 3 tbspDill (chopped)
- 2 tbspMint (chopped)
- 2 tbspFlat-leaf parsley (chopped)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 150 mlExtra virgin olive oil (for filling and cooking)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 60 pcGrape leaves (rinsed and drained)
Method
Deep green parcels tightly packed together. Upon cutting, the rice is tender and infused with lemon juice and olive oil. The aroma of fresh dill and mint escapes as soon as the lid is lifted.
- 1
Finely dice the onions. In a pan, sauté them with some olive oil until translucent and soft, without any browning.
- 2
In a mixing bowl, combine the ground beef, raw white rice, sautéed onions, chopped dill, mint, and parsley. Season with sea salt and black pepper. The filling must be well mixed.
- 3
Lay a grape leaf flat, vein side up. Place a small amount of filling at the base. Fold the sides toward the center and roll tightly to form a firm small cylinder.
- 4
Line the bottom of a pot with damaged leaves. Pack the dolmades in tight layers. Pour over the lemon juice, remaining olive oil, and enough water to cover. Place a plate on top to keep them submerged.
- 5
Allow to cool in the cooking liquid. The dolmades will absorb the remaining liquid. Serve warm or cold; the rice should be perfectly tender to the bite.
Frequently asked questions
How do you get this dish right?
- Pack the dolmades tightly in the pot so they don't unroll during boiling.
- Use an inverted plate as a weight during cooking to stabilize the rolls.
How long does this dish keep?
Can be kept for 4 days in the refrigerator in an airtight container with a bit of the cooking liquid.
