*  Exported from  MasterCook  *

                                  Dolmas

Recipe By     : Connie Halliday
Serving Size  : 35   Preparation Time :0:00
Categories    : Appetizers                       Greek
                Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground Lamb
   2      cups          Onion, Minced in Processor --
					
     1/3  cup           Olive Oil
     1/2  cup           Long Grain Rice -- Uncooked
   2      tablespoons   Fresh Parsley -- Finely chopped
   2      tablespoons   Fresh Dill -- Chopped
   2      tablespoons   Fresh Mint -- Finely chopped
     1/4  cup           Pine nuts -- Roasted
   1      teaspoon      Salt
     1/4  teaspoon      Pepper
   4      cups          low sodium chicken broth
   8      ounces        Grape Leaves
   1      each          Lemon

In food processor fitted with metal blade, chop onion then herbs.  Saute onion in olive oil until translucent.  Put in large bowl with remaining ingredients (except grape leaves and chicken broth) and mix thoroughly. Drain grape leaves and drop into boiling water for 2 - 4 minutes.  Remove from water, separate and dry. Put 1 T. meat mixture on each leaf and roll. Put any leftover leaves on bottom of skillet.  Place dolmas in 2 layers in pan.  Squeeze lemon over.  Cover with layer of leaves (if you have enough).  Cover with chicken stock. Weigh down with heatproof plate and cover.  Simmer about 1-1/2 hours. Best served at room temp.

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Serving Ideas : Serve with Minted Yogurt Sauce - See recipe

NOTES : If storing overnight in refrigerator, soak several paper towels in cooking liquid and wrap around cooked dolmas
and seal tightly in ziplock plastic bag.  Can be made several day ahead.  Reheat a few at a time in microwave before serving for best flavor. 

===============   Reply    2 of Note    1 =================

Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    MCII APPETIZERS 
To:     XTPT50B    CONNIE HALLIDAY       Date:    10/21
From:   XTPT50B    CONNIE HALLIDAY       Time:     4:21 PM