Dolmathes (Stuffed Grape Leaves)
1 lb. lean ground beef
1 lrg. onion, chopped
2 c. rice
1 c. olive oil
1/2 cube (1/4 c.) butter, melted
1 can (8 oz) tomato sauce
1/2 bunch parsley
1 TBSP dry mint
1 TBSP dry dill
1 tsp. salt
1/4 tsp. pepper
1 c. chicken or beef broth
50 grape leaves, fresh or canned
Mix all ingredients except grape leaves and broth. Fresh grape leaves should be put in hot water about 5 minutes to make them pliable. Canned leaves should be rinsed in cold water.
Take one TBSP filling and place in center of grape leaf, being sure that shiny side of leaf is on outside when rolled, tucking in ends of leaf. Line pot with a layer of plain leaves. Layer dolmathes neatly in pot and then fit a heavy plate on top inside pot to keep dolmathes in place. Add broth or enough water with a bouillon cube to cover dolmathes; add some butter. Cover with lid and cook slowly until rice is done, about 25 mins.
BONUS Recipe:
Tiropetes (Cheese Filled Triangles)
1/2 lb. feta cheese, crumbled
1/2 lb. ricotta cheese
3 eggs
1/4 tsp. nutmeg
1/2 lb. butter, melted
1 lb. pastry sheets (filo)
Blend crumbled feta cheese and ricotta cheese together and mix thoroughly. Beat eggs and add to cheese mixture, mixing well. Add nutmeg.
Cut filo into strips about 3" wide. brush with melted butter. Place one tsp. filling on one end of pastry strip and fold over to make a triangle. Continue folding until a complete triangle is made. Place on buttered baking sheet. Continue folding all sheets until all filling and all filo is used. Brush tops again with melted butter and bake at 350 degrees 15 to 20 mins. or until cheese triangles are puffy and lightly browned. Filo may be cut in smaller strips and used to make bite-size hors d'oeuvres also.
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