INGREDIENTS:

Filling:

• 11/2 pound lean ground beef or lamb

• 1 large onion, finely chopped

• 2 - 4 cloves garlic, finely minced

• 2 tablespoons olive oil

• 1 cup long grain white rice

• 1 8-ounce can tomato sauce

• 1 tablespoon mint

• 1 tablespoon dill weed

• 1 tablespoon oregano

• 1/2 cup chopped, fresh parsley (optional)

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 16 ounce jar grape leaves (approximately 50 leaves)

• Juice of one lemon

• Beef broth, chicken broth, or vegetable broth

DIRECTIONS:

• Remove rolls of grape leaves from jar and unroll.

• Rinse under cold water and drain well.

• Set aside badly torn leaves for use later.

• Cut stems off grape leaves.

• (Optional: For more tender leaves, place leaves in large pot of boiling water and cook for 3 minutes.)

• Saute onion and garlic in olive oil until translucent; cool.

• Mix rice, onion and garlic mixture, tomato sauce, mint, dill weed, oregano, parsley (if using), salt and pepper in large bowl; mix well.

• Add ground beef or lamb to filling ingredients and mix thoroughly using hands.

• Lay a leaf, vein side up, in your hand with stem pointing toward you.

• Place tablespoon of filling (depending on size of leaf) on the part of leaf where stem begins (near center).

• The filling should form a narrow cylinder; do not over fill or the rolls will burst during cooking.

• Tuck in side edges to secure filling.

• Roll from you toward the tip of the leaf, forming a small cylinder approximately 21/2 inches long and ¾ inches wide.

• Do not wrap too loosely or the roll will come undone during cooking.  

Stove Top Method:

• Line bottom of 5 quart Dutch oven with a single layer of the reserved torn grape leaves.

• Place rolls seam side down in bottom of pot, tightly together in concentric circles, layer upon layer.

• You want a tight fit so that rolls don't unravel when cooking.

• Continue until all rolls are in pot.

• Any leftover filling may be rolled in cabbage leaves or lettuce leaves or made into tiny meatballs and placed on top of rolled grape leaves in pot.

• (Optional: Cover top with another single layer of the reserved torn grape leaves.)

• Cover rolls completely with broth and lemon juice.

• Place a heavy plate that fits inside the pot over rolls as a weight to keep leaves from unrolling.

• For good measure, place a clean rock or stone on top of the plate to secure the rolls.

• Cover pot and bring to slow simmer.

• Simmer gently about 75-90 minutes or until rice is tender.

• Remove from heat when done.

• Let stand covered for 20-30 minutes before serving.  

Baked Method:

•  Line bottom of 13 x 9 baking dish with a single layer of the reserved torn grape leaves.

• Place rolls seam side down in rows in baking dish, layer upon layer.

• You want a tight fit so that rolls don't unravel when cooking.

• Continue until all rolls are in baking dish.

• Cover top with another single layer of the reserved torn grape leaves.

• Cover rolls completely with broth and lemon juice.

• Cover pan with aluminum foil that has been greased on inside.

• Bake at 350 degrees for 75-90 minutes until both meat and rice are done.

• Let stand covered for 20-30 minutes before serving.  

Yaprakia/Dolmathes may be served hot, warm, or cold. If hot or warm, serve with avgolemono sauce prepared from broth or plain, unflavored yogurt. If cold, serve with plain, unflavored yogurt.

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