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Dolmas with Lamb

 

30

Yield

6

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

1 pound ground lamb
1 cup olive oil
3 tablespoons olive oil
1 cup yellow onion
chopped
3 each scallions, spring or green onions
chopped
¼ cup parsley leaves
minced
2 tablespoons mint leaves
minced
½ cup pine nuts
1 teaspoon cinnamon
ground
½ teaspoon allspice
ground
*
½ teaspoon salt
¼ teaspoon black pepper
freshly ground
*
1 jar grape leaves
*
¾ cup lemon juice
freshly squeezed
1 cup chicken broth

Directions

Wash and drain the rice.

Heat 3 Tbl olive oil in a skillet over medium-high heat.

Add the yellow onion and sauté until soft, but not brown, about 5 minutes.

Add ground lamb and fry with onion until done.

Transfer to mixing bowl and add the drained rice, ½ cup of the remaining olive oil, green onions, parsley, mint, pine nuts, cinnamon, allspice, salt, and pepper.

Set aside.

Rinse the grape leaves under running cold water to remove as much brine as possible; pat dry and stack on a plate.

Place 1 leaf at a time, shiny side down, on a flat work surface.

Cut off and discard the tough stem end. Spoon about 1 Tbl of the rice mixture in the center near the base of the leaf.

Fold the stem end over to cover the filling; fold both sides inward, lengthwise, and then tightly roll leaf toward pointed tip end to form a compact packet.

Repeat with the remaining leaves and filling.

Pour about 2 Tbl of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking.

Arrange the stuffed leaves, seam side down and almost touching on top of the parsley, making as many layers as necessary.

Drizzle the remaining 6 Tbl olive oil the lemon juice and ½ cup broth over the leaves.

Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking.

Cover the pot bring to a gentle boil reduce the heat to low and cook until rice is tender about 1 hour.

During cooking add a little heated liquid as needed to keep dolmas moist.

Remove from the heat and cool in the pot.

Sprinkle with lemon juice to taste garnish with lemon zest and serve at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 70384% of calories from fat
 % Daily Value *
Total Fat 66g 101%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 321mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 44g
Vitamin A 9% Vitamin C 36%
Calcium 5% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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