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1
Combine rice, lamb (or beef), salt, spice, pepper, raisins (optional),
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2
garlic, half the tomato sauce(optional), and 1 tablespoon vegetable or
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3
Olive Oil. Mix by hand well, set aside.
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4
If you are using preserved grape leaves, go to next step. If you are using
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5
fresh grape leaves, at this time submerge them in the hot onion water
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6
(heat off) for 1 minute on each side, remove, discard water. Grape leaves
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7
should change color and become limp.
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8
On a flat surface, lay one grape leaf flat, stem toward you. Place one
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9
teaspoon of rice stuffing on the leaf on the end closer to you. Flip the
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10
leaf sides over the rice to contain it, then roll the leaf away from you
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11
to form a cylindrical shape.
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12
Lay Some Grape Leaves on the bottom of the Dutch Oven
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13
Repeat until the stuffing is used up.
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14
Pour the remaining half of the tomato sauce over the Dolmas.
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15
Add water to the surface. Add lemon juice and the remaining 2 tablespoons
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16
of vegetable oil. Invert a small plate on the Dolmas to keep them in place
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17
while cooking.
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18
Bring to a boil and cook covered on medium heat for 10 minutes.
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19
Reduce heat to low, let cook until all water is absorbed, approximately 1
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20
1/2 hours. (You can tell if there is water in the bottom of the pan by
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21
tilting it slightly.)
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22
Remove from heat, let stand for 10 minutes .
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23
Transfer Dolmas one by one onto a serving plate
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24
Serve plain or with yogurt.
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25
++++++++++++++++++++
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26
for mom's recipe:
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27
1) Mix all the ingredients, except the Garlic
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28
2) Stuff and Layer the Grape leaves in a buttered Dutch oven (don't
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29
forget to insert slices of garlic between individual layers of the Grape
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30
leaves).
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31
Add the water and boil for 1 to 1 1/2 hour till done.
