Emily Dermatas' Stuffed Grapevine Leaves

4:19 AM, Oct 6, 2012   |    comments
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1 jar grapevine leaves (1 pint) 2 onions, grated
1 ½ lbs. ground beef 1 cup long-grain rice
2 ½ tsp. salt juice of 1 ½ lemons
Pepper ½ cup chopped parsley
2 tbs. vegetable oil ¼ cup dill
¼ cup mint
¼ cup butter
2 cups beef or chicken broth
4 to 8 tbs. lemon juice

Rinse leaves in cold water. Drape over a colander. Combine ground beef with next nine ingredients, adding ¾ cup water to make a loose mixture. Place one tsp. filling in the center of the grapevine leaf (ribbed side up) and shape into a narrow roll. Remember to snip the small stem and turn in sides at the beginning of your roll. May be frozen at this point. Line deep sauce pan with grape leaves and arrange dolmades in layers. Add butter, broth, and lemon juice and cover with inverted plate. Simmer covered, for about 45 minutes, or until rice is tender. May be served with Egg-Lemon Sauce. Makes about 65 rolls.

For oven: Place rolls in deep baking pan. Barely cover with broth and butter. Bake covered at 350oF for 30 minutes or until rice is tender.

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