Stuffed Grapes Leaves (Dolma)
- 3 tbs butter
- 1 cup onion finely chopped
- 1 tbs coriander finely chopped
- 2 tbs fresh dill
- ¼ cup fresh peas
- black pepper
- 28 pickled grapes leaves
- 1 cup chicken stock
- ½ cup long-grain white rice
- 300 g lean lamb ground
- 2 l plain yogurt
- 1 tbs cinnamon
- Melt the butter in a skillet set over moderate heat. Add the onions, lower the heat and cook, stirring frequently, for 5 minutes, or until they are lightly colored.
- Transfer them to a large bowl. Bring 2 c water to a boil in a saucepan set over high heat.
- Stir in the rice, lower the heat and cook uncovered for 8 minutes, then drain through a sieve. Stir the rice, lamb, coriander, dill, peas, salt and pepper into the onions and stir all the ingredients together lightly but thoroughly.
- Taste for seasoning. Bring 4 c water to a boil in a saucepan and drop in the grape leaves. Boil for 3 to 4 minutes, uncovered, then drain. Flatten them out.
- Put each leaf the inner side up. Place 1 tb stuffing in the center of each leaf.
- Roll leaves, covering stuffing from sides like an envelope.
- Arrange the rolls, seam-side down, in a pan just large enough to hold them in one layer.
- Pack them in side by side so that they retain their shape while cooking.
- Pour in the chicken stock and bring to a boil.
- Cover the casserole tightly, lower the heat, and stew for about 45 minutes.
- Serve the grapes rolls with a bowl of yogurt sprinkled with cinnamon.