If you happen to be a regular reader of this blog, you’ll see I’m a big fan of Dolmas or stuffed grape leaves. These are a Greek / Mediterranean type of dish. A friend of mine shared her recipe for Dolmas with me and was kind enough to let me post it on my blog. Her name is Carol Stavropoulos, so with a name you that you know this stuffed grape leaf recipe has gotta be authentic.
I haven’t seen grape leaves in the regular grocery store for purchase. My friend, Kerry, who has attempted to make Dolmas on several occasions, told me you can definitely get them at Whole Foods.
Stuffing
1 pound Ground beef – low fat
½ c rice
1 jar of grape leaves
¼ c olive oil
½ c raisins
2 bunches of scallions (chopped finely include green portion)
1 small package of pine nuts
salt and pepper to taste
5 Tbsp dried mint
3 Tbsp oregano
Sauce:
2 Tbsp butter
2 Tbsp olive oil
1 Tbsp cornstarch
2-3 lemons (juiced)
1 pinch of sugar
Brown beef and set aside.
Next, boil the rice in a mixture of 1/2 cup of water and 1/2 cup of the juice from the grape leaves. (Grape leaves come in a jar near the imported olive section of store).
In a separate pan heat the olive oil. Once it is heated, add a 1/2 cup of raisins and a small package of pine nuts (chopped), with the scallions.
Once the raisins absorb all the oil and plump up, then add in the dried mint, oregano, and salt and pepper. You may have to add some more olive oil to be soaked up by the raisins and spices if necessary.
Once the spices, scallions, pinenuts, and raisins are somewhat cooked down (around 5 minutes), mix in and break up the rice, and then the ground beef into the pan.
This is now the mixture to stuff the grapeleaves. Dump a large teaspoon full into each grapeleaf center. Fold over sides of grapeleaves, and roll up.
Coat a baking pan with oil and lay the stuffed grapeleaves in the pan. This stuffing should be enough for an entire jar of grapeleaves. Brush olive oil over the top of each stuffed grapeleaf. Cover with foil, and bake 350, 30-40 minutes. Then cook uncovered for 5-10 minutes.
Sauce: Melt butter and olive oil together. Mix in – like a roux, the corn strarch. Blend in fresh lemon juice. Thicken, by bringing to boil. Season with pepper, salt, a pinch of sugar. Drizzle over finished grapeleaves.
