Baked Dolmas Recipe
Only after I tasted this Dolmas did I realise why the Ottaman Empire loved it. Dolmas can be cooked in a wide variety of ways but I feel it is best as below. Eat it with yoghurt!
Ingredients
Stuffed Grape Leaves
1/4 lb (115 g) lean ground lamb
1 cup (240 ml) chopped onion
2 cloves garlic, minced
2 tbs (30 ml) olive oil
1 cup (240 ml) Kasha, medium granulation
1 egg, slightly beaten
1/4 cup (60 ml) minced fresh parsley
1 tsp (5 ml) dried dillweed
1 tsp (5 ml) crushed dried mint leaves
1/2 tsp (3 ml) ground coriander
1/4 tsp (1 ml) cinnamon
2 1/2 cups (590 ml) hot seasoned chicken broth
1/2 cup (120 ml) fresh lemon juice
1-lb jar (455 g) grape leaves in brine
Directions
In large skillet, saute lamb, onions and garlic in oil just until meat loses its pinkness.
Combine kasha with egg, then add to skillet along with herbs and spices, 1 cup of the broth and 1/4- cup of the lemon juice.
Simmer, covered, 5 minutes; remove from heat and cool.
Plunge grape leaves briefly into hot water to separate them, then drain.
On clean, flat surface, place leaf shiny side down, trim and discard stem.
Spoon 2-4 tbs filling at the stem end, fold sides of leaves over filling and roll up.
Arrange dolmas, touching each other, in an oiled 7x11-inch baking dish, forming two layers.
Pour remaining broth and A cup lemon juice over dolmas, cover dish with foil, weight the top with a heat-proof pan or dish to keep the dolmas from unwinding.
Bake at 325°F (165°C) for 60 minutes.
Turn heat off but leave dolmas in oven 30 minutes more.
Combine kasha with egg, then add to skillet along with herbs and spices, 1 cup of the broth and 1/4- cup of the lemon juice.
Simmer, covered, 5 minutes; remove from heat and cool.
Plunge grape leaves briefly into hot water to separate them, then drain.
On clean, flat surface, place leaf shiny side down, trim and discard stem.
Spoon 2-4 tbs filling at the stem end, fold sides of leaves over filling and roll up.
Arrange dolmas, touching each other, in an oiled 7x11-inch baking dish, forming two layers.
Pour remaining broth and A cup lemon juice over dolmas, cover dish with foil, weight the top with a heat-proof pan or dish to keep the dolmas from unwinding.
Bake at 325°F (165°C) for 60 minutes.
Turn heat off but leave dolmas in oven 30 minutes more.
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