Type what you have

Ingredients

• ✓ grape leaf
• white rice
• ground lamb
• allspice
• salt
• black pepper
• garlic
• lemon juice
• kalamata olive

Instructions

1. 1 Soak rice in cold water, and drain. Mix together ground lamb, rice, allspice, salt, and pepper in a large bowl until well blended. Place about 1 tablespoon of the meat mixture onto the center of each grape leaf. Fold leaf over once, turn in the edges on each side, and then roll the leaf closed.
2. 2 Stack leaf rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover rolls, then pour in lemon juice. Add olives to the pot for flavoring. Place a plate on top of the rolls to keep them under the water.
3. 3 Bring to a boil, then reduce heat, cover and simmer for 1 hour 15 minutes. Taste rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.

By Robert Shagawat

Ingredients

• ✓ grape leaf
• olive oil
• onion
• white rice
• lemon
• dill
• parsley
• pine nut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Sauté onions in oil until tender. Stir in rice and cook until lightly browned. Pour in 3 1/2 cups water and 1/2 of the lemon juice. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 20 minutes. Stir in dill, parsley, and pine nuts; remove from heat.
3. 3 Remove stems from grape leaves and place 1 tablespoon rice mixture in the center of each. Fold in the sides and roll tightly. Place seam-side down in a baking dish and cover with remaining olive oil, lemon juice, and enough water to cover 1/2 of the dolmathes.
4. 4 Cover with aluminum foil and bake in the preheated oven for 45 minutes.

By creed

Ingredients

• ✓ grape leaf
• olive oil
• long-grain white rice
• onion
• dill
• mint
• chicken broth
• lemon juice
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium-high heat. Add rice, onion, dill, and mint; sauté until onion is soft, about 5 minutes. Pour in 1/2 of the broth, reduce the heat to low, and simmer until rice is almost cooked through, 10 to 15 minutes. Stir in 1/2 of the lemon juice and remove from the heat.
2. 2 Plunge grape leaves into a deep container of very hot water until soft, about 10 seconds; pat dry.
3. 3 Place a grape leaf onto a work surface with the shiny side facing down. Place 1 teaspoon rice mixture on leaf at the stem end; fold both sides in toward the center and roll up from the wide bottom to the top. Place stuffed leaf into a 4-quart pot. Repeat to stuff remaining leaves, packing them into the pot tightly so they don't open while cooking.
4. 4 Drizzle olive oil and remaining lemon juice over leaves, then pour in remaining broth to cover. Cover the pot and simmer for about 1 hour; do not let it boil as the stuffing may burst out of the leaves.
5. 5 Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.

By Patti Moschonas

Ingredients

• ✓ grape leaf
• green olive
• kalamata olive
• gorgonzola cheese
• macadamia nut
• basil
• tomato
• red bell pepper
• garlic
• brown sugar
• salt
• black pepper

Instructions

1. 1 In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
2. 2 Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.

By LINDA

Ingredients

• ✓ grape leaf
• olive oil
• red wine vinegar
• oregano
• garlic
• chickpea
• black olive
• artichoke heart
• roasted red pepper
• feta cheese
• non-pareil caper

Instructions

1. 1 Whisk together oil, vinegar, oregano, and garlic for the dressing in a small bowl until blended.
2. 2 Mix together chickpeas, olives, artichoke hearts, roasted red peppers, feta cheese, and capers in a large bowl. Add dressing and toss to coat. Serve with dolmas, if desired.

By Caleb

Ingredients

• ✓ grape leaf
• olive oil
• onion
• white rice
• water
• tomato paste
• currant
• pine nut
• cinnamon
• mint
• dill weed
• allspice
• cumin

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Stir in rice, then add enough hot water to cover. Cover and simmer until rice is halfway cooked, about 10 minutes.
2. 2 Remove from the heat and stir in tomato paste, currants, pine nuts, cinnamon, mint, dill, allspice, and cumin. Let mixture cool, about 15 minutes.
3. 3 Prepare a large pot by placing an inverted plate on the bottom; this will protect the dolmas from direct heat during steaming.
4. 4 Cut off and discard any grape leaf stems. Place about 1 teaspoon cooled rice mixture into the center of a leaf. Fold in the sides, then roll into a cigar shape. Place into the prepared pot. Repeat to make remaining dolmas.
5. 5 Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

By WhirledPeas

Ingredients

• ✓ grape leaf
• olive oil
• chicken broth
• lemon juice
• olive oil
• egg
• oregano
• cinnamon
• cumin
• black pepper
• salt
• pine nut
• currant
• mint
• olive oil
• long grain rice
• ground lamb

Instructions

1. 1 Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
2. 2 Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
3. 3 Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
4. 4 Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
5. 5 Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look 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. 6 Serve warm or chilled. Garnish with curls of lemon zest, if desired.

By John Mitzewich