Prep 20 mins
Cook 45 mins
A favorite appetizer in Greece and throughout the Middle East. It can be prepared ahead and served either hot or cold.
- In a small bowl mix 1/2 cup chicken broth, beef, lamb, rice, onion, pine nuts, parsley, garlic and mint. Set aside.
- Gently rinse grape leaves and pat dry with paper towels. Arrange on a work surface with the shiny side down. Place 1 tablespoon meat mixture in the center of a grape leaf. Tuck in ends and roll tightly toward the leaf point. Repeat until meat mixture and leaves are used up.
- Arrange wrapped leaves, in layers, in a large sauce pan with seam side down. Cover leaves with remaining broth and the lemon juice. Weight leaves with a heavy plate to prevent opening.
- Cook over low heat 45 minutes.
- Serve with plain yogurt; garnish with lemon slices.
Very good dolmas! Love the pine nuts in this. This is a large recipe so froze half of it. Timing was spot on for cooking them. I used short grain rice. Served with Greek Salad, bread, and a dessert. Thanks for sharing Ice Cool Kitty. Made for Unrulies Under the Influence during ZWT6 Greek tour.
These were delicious! I will make them again. I had never made any dolmas or ever even eaten them. I used all ground beef as I had no lamb.
I planted a grape vine a couple of years ago; last year it had 1 bunch of grapes. This year it has a number of bunches of grapes and wonderful big grape leaves. When I saw those leaves this spring, my first thought was "dolmas!!!" So I came to Food.com. This recipe looked to me like it would be good so I tried it. It's excellent! The pine nuts are lovely in it. I used arborio rice because I saw another recipe that said arborio rice worked best. I used parsley flakes because I didn't have fresh parsley, but everything else is exactly as the recipe called for it. The recipe doesn't say to cover the pan, but I did and I think it probably needs to be covered. I tasted one at the end of the cooking - It was just delicious. I'm going to be proud to take it to a monthly pot luck that is coming up this weekend. Thanks, threeovens, for the great recipe.