Matt's Greek Dolmathes - Stuffed Grape Leaves
A hearty version of this traditional Greek dish. This version of this recipe was taught by a wonderful Greek lady. Enjoy.
- 1 1/2 pound ground lamb (or ground beef - preferably chuck or sirloin)
- 1 medium onion - finely diced
- 1 cup uncooked long-grain rice
- 1 1/2 teaspoon dried mint leaves
- 1 teaspoon dill weed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- garlic powder
- 5 ounces Greek Feta cheese
- 2 cups chicken broth or stock (water will work)
- 1 tablespoon extra virgin olive oil
- 16 ounces grape leaves
- Cavenders Greek Seasoning
Brown meat in skillet, lightly seasoning with Cavenders Greek Seasoning. Drain, rinse and set aside to cool.
Mix rice, onion, mint, dill weed, garlic powder, salt, pepper, and Feta cheese in large stainless mixing bowl. Add meat to mixture, drizzle with tablespoon of extra virgin olive oil and a dash of Cavenders Greek Seasoning and mix thoroughly.
Remove grape leaves from jars and gently rinse with cold water. Save and set aside any torn and small leaves. Arrange torn and small leaves in layers on the bottom of a large ungreased cooking pot.
Place approximately one teaspoon of mixture, depending on size of grape leaf, and tightly roll them into tight ovals. Make sure that outside edges are tucked into inside of roll to seal. Place the stuffed grape leaves into the cooking pot - adding layers as necessary. Place a layer of any unused grape leaves over Dolmas. Pour chicken broth (stock or water) over Dolmas. Place an oven safe plate on top of dolmas to prevent over-expansion during cooking. Cover and simmer over low heat for about an hour.
Remove from pot and place in refrigerator after cooling to room temperature. Best served chilled.