Lamb and Rice Stuffed Grape Leaves Recipe

Recipesfull introduces to you: Greek Recipes. (Lamb and Rice Stuffed Grape Leaves Recipe). These lamb and rice stuffed grape leaves (dolmas) take some time and effort to put together, so maybe make a double batch. In restaurants these are usually meatless, but I love the lamb in these. No matter what you use, how much rice you use will affect how much liquid you need.

Brief

Prep 45 mins

Cook: 45 mins

Total: 1hr30 mins

Servings: 8

Yield: 32 stuffed grape leaves

Lamb and Rice Stuffed Grape Leaves Recipe

Ingredients

½ pound ground lamb

½ cup uncooked long grain rice

¼ cup olive oil

2 tablespoons chopped fresh mint

1 tablespoon dried currants

1 tablespoon pine nuts

1 ½ teaspoons kosher salt

1 teaspoon ground black pepper

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

¼ teaspoon dried oregano

1 large egg

1 (16 ounce) jar grape leaves

1 tablespoon olive oil

juice of one lemon

4 cups hot chicken broth

2 teaspoons olive oil

or as desired

Greek Stuffed Tomatoes and Peppers (Yemista)

World Cuisine

Directions

Step 1

Place ground lamb rice 1/4 cups olive oil mint currants pine nuts salt pepper cumin cinnamon oregano and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.

Step 2

Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.

Step 3

Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture fold over sides and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.

Step 4

Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion but close enough to hold their shapes when cooking. If necessary stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.

Step 5

Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer uncovered over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes) reduce heat to low cover the pot and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up and a fork should pierce them easily. If not quite done continue cooking without the weights: cover the pot and simmer until rice is tender 10 to 15 minutes longer.

Step 6

Serve warm or chilled. Garnish with curls of lemon zest if desired.

Nutritional Information

Lamb and Rice Stuffed Grape Leaves Recipe

Servings Per Recipe:8

Calories: 249.9

% Daily Value *

Protein: 9.8g 20%

Carbohydrates: 18.1g 6%

Dietary Fiber: 0.4g 2%

Sugars: 1.5g

Fat: 16.1g 25%

Saturated Fat: 3.4g 17%

Cholesterol: 44.7mg 15%

Vitamin A Iu: 3024.2IU 61%

Niacin Equivalents: 5.8mg 44%

Vitamin B6: 0.1mg 9%

Vitamin C: 8.6mg 14%

Folate: 79.4mcg 20%

Calcium: 181.1mg 18%

Iron: 3mg 17%

Magnesium: 20.6mg 7%

Potassium: 132.9mg 4%

Sodium: 2484.9mg 99%

Thiamin: 0.1mg 14%

Calories From Fat: 145.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.