Dolmades

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 20
• grape leaves
• 1 3/4 cups rice
• 5 1/2 cups water, divided
• 2 small onions, grated
• 1 lb lean ground beef
• 1/2 cup dill
• 1 tomatoes or 1/3 cup tomato sauce
• 1 cup olive oil, divided
• 1 tablespoon parmesan cheese, grated
• 1 1/2 teaspoons salt, divided
• black pepper
• 1 tablespoon chicken bouillon, heaping
• 2 lemons, divided

Recipe

• 1 filling:.
• 2 in a frying pan sautee onion until transluscent.
• 3 add rice and 1 teaspoons salt.
• 4 stir to coat.
• 5 add ground beef.
• 6 when meat is browned add 1 cup water.
• 7 when water is absorbed, add dill, tomato, 1/2c. olive oil and parmesan.
• 8 stir to combine.
• 9 set aside.
• 10 juice:.
• 11 combine 4 1/2 cups water, chicken boullion, 1/2 teaspoons salt, 1/2 cup olive oil and juice of 1/2 lemon.
• 12 to assemble the dolmades:.
• 13 on a flat board arrange leaves (stem side up).
• 14 place 1 teaspoon of filling on each leaf.
• 15 lightly fold and roll, allowing room for rice to expand.
• 16 place leftover or broken grape leaves in the bottom of large pot.
• 17 tightly pack the dolmades into pot, using multiple layers if necessary.
• 18 when all dolmades are in the pot, pour juice over top.
• 19 cover with more grape leaves.
• 20 place upside down plate on top to prevent dolmades from opening.
• 21 bring to a boil, then simmer until tender (approximate 1 hour).
• 22 when done, let sit for 10 minutes then genlty remove to platter.
• 23 combine portion of juice with juice of 1 1/2 lemons.
• 24 pour over dolmades.