Recipe - Dolmas With Lamb

1 pound Ground lamb
1 cup Olive oil
3 tablespoon Olive oil
1 cup Finely chopped yellow onion
3 Finely chopped green onions
(incl tops)
One fourth cup Minced fresh parsley
2 tablespoon Minced fresh mint
One half cup Pine nuts
1 teaspoon Ground cinnamon
One half teaspoon Ground allspice
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
1 Jar (16 oz) grape leaves
packed in brine
Three fourths cup Freshly squeezed lemon juice
1 cup Chicken broth

Several stems of fresh parsley Additional freshly squeezed lemon juice
Grated or minced lemon zest for garnish

Wash and drain the rice. Heat 3 Tbl olive oil in a skillet over
mediumhigh heat. Add the yellow onion and saute until soft, but not
brown, about 5 minutes. Add ground lamb and fry with onion till done.
Transfer to mixing bowl and add the drained rice, One half cup of the remaining
olive oil, green onions, parsley, mint, pine nuts, cinnamon, allspice,
salt, and pepper. Set aside. Rinse the grape leaves under running cold
water to remove as much brine as possible; pat dry and stack on a plate.
Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off
and discard the tough stem end. Spoon about 1 Tbl of the rice mixture in
the center near the base of the leaf. Fold the stem end over to cover the
filling; fold both sides inward, lengthwise, and then tightly roll leaf
toward pointed tip end to form a compact packet. Repeat with the remaining
leaves and filling. Pour about 2 Tbl of the remaining olive oil in the
bottom of a large pot and strew with a layer of parsley stems to prevent
grape leaves from sticking. Arrange the stuffed leaves, seam side down and
almost touching on top of the parsley, making as many layers as necessary.
Drizzle the remaining 6 Tbl olive oil the lemon juice and One half cup broth
over the leaves.

Top with a heatresistant plate and weight with a heavy can to keep leaves
from unwinding during cooking. Cover the pot bring to a gentle boil reduce
the heat to low and cook until rice is tender about 1 hour. During cooking
add a little heated liquid as needed to keep dolmas moist. Remove from the
heat and cool in the pot.
Sprinkle with lemon juice to taste garnish with lemon zest and serve at
room temperature.

Food & Wine RT [*] Category 6, Topic 10 Message 32 Mon Mar 16, 1992 R.TAULE
[REETZ] at 02:36 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini