stuffed grape leaves (dolmades)

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 35 mins Cook Time: 55 mins Ready Time: 1 hr 30 mins


• 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 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.