Dolmades (Stuffed Grape Leaves)

Gillian Spence's Note:

Greek dolmades are my favorite at greek restaurants. You'll find grape leaves in a glass jar, usually in store with a good middle eastern section. These are good hot, or even better the next day cold, right from the refrigerator!

• Total Time: 3 hrs
• Prep Time: 2 hrs
• Cook Time: 1 hrs

Ingredients:

Serves: 6-8

Yield: 20.0 dolmades

• 1 lb lamb, coarsely ground
• 1 teaspoon allspice
• 2 garlic cloves, crushed
• salt & freshly ground black pepper
• 2 cups chicken broth
• 1 lemon, juice of
• 30 grape leaves
• 1 cup yellow onion, chopped
• 1 cup long grain rice
• 1/2 cup olive oil
• 1/4 cup fresh Italian parsley, chopped
• 1 tablespoon dried dill
• 1 lemon, juice of
• 2 tablespoons mint

Directions:

1. Mix all the ingredients for the filling (onions through salt & pepper). Pick out the smallest leaves in the jar for lining the pot with.
2. Cut off the stems from the grape leaves. Put a leaf on the counter, shiny side down. Roll the filling into a ¾ inch ball, and place near the broad end of the leaf. Fold over left and right segments, then roll the ball up in the leaf toward the tip. Don't wrap too tightly, as the rice needs to expand. Place the packet loose side down in a 2 quart heavy lidded kettle (lined with some of the smaller leaves). Place the dolmades close to one another so they will not come undone while cooking. Cover the first layer with another layer of small leaves, and continue to layer until all dolmades are used.
3. Place a heavy plate on top of the dolmades to act as a weight during cooking. Mix the chicken stock and lemon juice for the broth, and add to leaves in pot. Cover and bring to a simmer. Cook for one hour, remove from heat and allow to cool for another hour. Don't remove the lid, or the leaves will oxidize and darken.
4. Serve with Tzaziki sauce.
5. http://www.recipezaar.com/rz.143524.