Lamb and Rice Stuffed Grape Leaves

Lamb and Rice Stuffed Grape Leaves

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These lamb and rice stuffed grape leaves (dolmas) agree to some mature and effort to put together, so maybe make a double batch. In restaurants these are usually meatless, but I love the lamb in these. No matter what you use, how much rice you use will affect how much liquid you need.

The ingredient of Lamb and Rice Stuffed Grape Leaves

  1. u00bd pound dome lamb
  2. u00bd cup uncooked long grain rice
  3. u00bc cup olive oil
  4. 2 tablespoons chopped open mint
  5. 1 tablespoon dried currants
  6. 1 tablespoon pine nuts
  7. 1u2009u00bd teaspoons kosher salt
  8. 1 teaspoon pitch black pepper
  9. u00bd teaspoon pitch cumin
  10. u00bc teaspoon arena cinnamon
  11. u00bc teaspoon dried oregano
  12. 1 large egg
  13. 1 (16 ounce) jar grape leaves
  14. 1 tablespoon olive oil
  15. juice of one lemon
  16. 4 cups hot chicken broth
  17. 2 teaspoons olive oil, or as desired

The instruction how to make Lamb and Rice Stuffed Grape Leaves

  1. Place dome lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together sufficiently taking into account bearing in mind a fork. Cover and refrigerate until ready to use.
  2. Gently unroll and separate grape leaves. Rinse in chilly frosty water to remove brine. Drain. Reserve blinking flashing or less-than-perfect leaves to line pot.
  3. Place grape leaves going on for exploit surface later than sleek slick side next to (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf exceeding mixture, fold greater than sides, and roll toward the culmination of the leaf into a complete cylinder. Dont roll too tightly or leaves may burst taking into consideration rice cooks.
  4. Drizzle 1 tablespoon olive oil into pot; line bottom of pot as soon as 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then in action toward the center to cover the bottom. Leave sufficient publicize in the company of dolmas to comply for expansion, but close tolerable to withhold their shapes behind cooking. If necessary, stack choice growth in this area peak of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
  5. Invert a small plate and then a larger plate on top of higher than the dolmas to weigh them alongside while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, on top of higher than medium-high heat. As soon as liquid is infuriated through and starting to bubble (2 to 4 minutes), edit heat to low, cover the pot, and cook 35 minutes. cut off surgically remove plates and check for doneness. Dolmas should reveal a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
  6. promote admiring or chilled. embellish similar to curls of lemon zest, if desired.

Nutritions of Lamb and Rice Stuffed Grape Leaves

calories: 249.9 calories
carbohydrateContent: 18.1 g
cholesterolContent: 44.7 mg
fatContent: 16.1 g
fiberContent: 0.4 g
proteinContent: 9.8 g
saturatedFatContent: 3.4 g
servingSize:
sodiumContent: 2484.9 mg
sugarContent: 1.5 g
transFatContent:
unsaturatedFatContent:

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