Grape Leaves Dolmades

If you’re looking to add a touch of Lebanese flair to your kitchen, Grape Leaves Dolmades is the perfect recipe to try. These delicious and savory stuffed grape leaves are a staple in Lebanese cuisine, offering a burst of flavor in every bite. Whether you’re hosting a gathering or simply want to treat yourself to a comforting meal, this dish is sure to impress. Let’s dive into how to create this delightful dish that will transport you to the Mediterranean with its tantalizing flavors.

Ingredients:

– 1 jar of grape leaves
– 1 cup of rice
– 1 lb of ground lamb or beef
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of allspice
– 1 teaspoon of cinnamon
– 1 teaspoon of cumin
– 1 teaspoon of salt
– 1/2 teaspoon of pepper
– 1/4 cup of lemon juice
– 1/4 cup of olive oil
– 2 cups of chicken or vegetable broth
– Greek yogurt and lemon wedges for serving

Instructions:

1. Begin by rinsing the grape leaves under cold water to remove any excess salt. Then, gently pat them dry with a clean kitchen towel.

2. In a large bowl, combine the rice, ground lamb or beef, chopped onion, minced garlic, allspice, cinnamon, cumin, salt, and pepper. Mix well to ensure all the ingredients are evenly distributed.

3. To assemble the dolmades, place a grape leaf flat on a cutting board or work surface, shiny side down. Spoon a small amount of the rice and meat mixture onto the center of the leaf.

4. Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly into a cigar shape. Repeat this process with the remaining grape leaves and filling.

5. In a large pot, arrange the dolmades in layers, placing them seam side down to prevent them from unraveling during cooking.

6. Drizzle the lemon juice and olive oil over the dolmades, then pour the broth into the pot. The liquid should cover the dolmades by about an inch.

7. Place a heatproof plate on top of the dolmades to weigh them down while cooking. This will help keep them intact and ensure they cook evenly.

8. Bring the pot to a simmer over medium heat, then cover with a lid and reduce the heat to low. Let the dolmades cook for about 45-50 minutes, or until the rice is tender and the flavors have melded together.

9. Once cooked, carefully remove the dolmades from the pot and transfer them to a serving platter. Garnish with a dollop of Greek yogurt and lemon wedges.

Enjoy these Grape Leaves Dolmades warm or at room temperature, accompanied by a side of hummus, tabbouleh, or a crisp salad for a complete Lebanese-inspired meal. The blend of spices and tender grape leaves will surely make this dish a new favorite in your recipe repertoire. Feel free to experiment with different fillings or serve them as part of a mezze spread for a delightful dining experience.