Dolmas Recipe

1 lb. Ground Lamb
4 cups of chicken broth (low-sodium)
2 tbsps. Finely chopped Fresh Mint
1/2 cup of uncooked Long Grain Rice
1/3 cup of Olive Oil
2 tbsps. Chopped finely Parsley (fresh)
1 tsp. Salt
2 cups minced Onion
1/4 tsp. Pepper
2 tbsps. Chopped Fresh Dill
4 cups of chicken broth (low-sodium)
8 ozs. Grape Leaves
1 Lemon
1/4 cup of roasted Pine nuts

Using a food processor with a metal blade, process together onions and then the herbs. In a skillet, heat the oil and saute onions until they are transparent.

Transfer the onions into a big bowl and add in all other ingredients aside from the chicken broth and grape leaves then mix everything well.

Pat dry the grape leaves then place them in boiling water for about 2-4 mins. Take them out of the water & dry them out. Place 1 tbsp. of the meaty mixture onto each grape leaf then roll them up.

Place any unused leaves onto the bottom of a skillet. Arrange the dolmas into two layers inside the pan and squeeze the lemon on top. Then, cover the top with a layer of the grape leaves (if there is still some left) then pour in stock.

Then, weigh it down using a heatproof place then cover and cook simmering for 1.5 hrs. This dish is normally served in room temperature.