Stuffed Grape Leaves with Beef and Rice | Dolma Recipe

By The Cooking Foodie · 120 min

Ingredients

Instructions

1. Soak the grape leaves in hot water for 10 minutes to soften, then drain.
2. Finely chop the onion, parsley, mint and dill. Rinse the rice under cold water until the water runs clear.
3. In a large bowl, combine the meat, herbs, onion, rice, olive oil, 1/4 cup water, salt and black pepper. Mix gently until just combined.
4. Lay one leaf shiny side down, place 1-2 tablespoons of filling in the centre, fold the sides in, then roll tightly from the bottom up.
5. Place the rolls seam-side down in a wide pot, arranged tightly in layers, with lemon slices on top.
6. Cover with an inverted heat-proof plate, add enough water to just cover, and bring to a gentle boil over medium-high heat.
7. Reduce to medium-low, cover and simmer for about 1½ hours until tender, adding water if needed.
8. Remove from heat and rest for 10-15 minutes before serving hot, warm or cold.

Summarized from The Cooking Foodie's video. Watch it for the details.

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