Wednesday, August 1, 2007

Stuffed Grape Leaves (Mediterranean)

Stuffed Grape Leaves or Dolmathes (greek) is an interesting Mediterranean dish that is both versatile but somewhat time consuming. It can be served as an appetizer or as a main entree. You will find Jars of Grape Leaves, packed in brine, usually in the gourmet section of the market.
Prior to preparation you must wash the grape leaves in cold water to remove the brine residue and drain on a paper towel.


1 small Beef Rump roast
1 pound ground beef or lamb
2 dozen grape leaves, washed
1 cup rice
1/2 onion, finely diced (optional)
6 tablespoons chopped fresh parsley
1 and 1/4 cup lemon juice (optional)
1 generous pinch of salt
Cavendish Greek Seasoning

Beforehand slowly cook Rump Roast in Dutch oven, seasoned with salt, pepper and cavendish seasoning until tender and falling apart, reserving 2 cups beef broth.

Grape Leave Filling:
Combine uncooked ground beef, rice, onion and 1 tablespoon of cavendish seasoning in mixing bowl.

Lay each leaf flat and remove any stem. Put a tablespoon of the beef and rice filling on the leaf and roll it up, folding the sides in so that the filling does not fall out.

Place the filled grape leaves in the dutch oven with the roast along with the reserved beef broth, simmering slowly until ground beef mixture is fully cooked.

Serve with with Pita Bread and Greek Salad, and sprinkle lemon juice (optional)

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