Lamb Dolma

Ingredients

• 1 lb ground lamb
• 40 leaves grape leaves in brine, drained
• ¾ cup short-grain white rice
• 1 medium onion, finely diced
• ¼ cup fresh mint, chopped
• ¼ cup fresh parsley, chopped
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
• ¼ tsp black pepper
• ¾ tsp salt
• 3 tbsp extra virgin olive oil
• 2 cups chicken or vegetable broth
• ¼ cup fresh lemon juice
• 2 cloves garlic cloves, minced

Instructions

1. 1

   Rinse the drained grape leaves under cold water and pat dry with paper towels. Set aside.

2. 2

   In a large bowl, combine ground lamb, rice, onion, mint, parsley, cinnamon, allspice, pepper, and salt. Mix gently until just combined.

3. 3

   Place a grape leaf shiny-side down on a flat surface. Add 1.5 tablespoons of lamb filling in the center of the leaf.

4. 4

   Fold in the sides of the leaf and roll tightly from the bottom toward the top, creating a compact cylinder. Repeat with remaining leaves and filling.

5. 5

   Heat olive oil in a large heavy-bottomed pot over medium heat. Add garlic and cook for 30 seconds until fragrant.

6. 6

   Arrange dolma seam-side down in the pot, packing them snugly in a single layer.

7. 7

   Pour broth and lemon juice over the dolma. Bring to a simmer, then reduce heat to medium-low, cover with a lid, and cook for 35-40 minutes until rice is tender and filling is cooked through.

8. 8

   Remove from heat and let rest for 5 minutes. Serve warm or at room temperature with the cooking liquid spooned over top.

Tools you’ll need

• large mixing bowl
• large heavy-bottomed pot with lid
• cutting board
• chef's knife
• wooden spoon
• paper towels
• measuring cups and spoons

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