| Ingredients |
| |
| 1 |
lbs |
grape leaves |
| |
| 2.2 |
lbs |
ground beef |
| ½ |
cup |
rice |
| 1 |
each |
medium onion, diced |
| 1 |
cup |
fresh parsley |
| 1 |
each |
large tomato, peeled and grated |
| 1 |
Tbsp |
tomato paste |
| ¼ |
cup |
water |
| 1½ |
Tbsp |
salt |
| ¾ |
tsp |
black pepper |
| |
| 2½ |
Tbsp |
tomato paste |
| 1 |
Tbsp |
butter |
| ¾ |
cup |
hot water |
| |
| 2-4 |
cup |
hot water |
| |
|
| Preparation steps: |
- Soak the grape leaves in a bowl of water for 10-30 minutes to reduce the salty flavor.
(The grape leaves in the jar are fairly salty).
- Chop the parsley thinly.
- Mix the meat, rice, onion, parsley, tomato, tomato paste, water, salt
and black pepper in a large bowl.
- Put one grape leaf on the bottom of a large pot.
- Stuff the leaves with the mix. Arrange the dolma in the pot tightly.
Technique: Cut each leaf into 2 pieces. Put 1 tsp to 1 Tbsp of the mix on
top of the cut leaf and roll it like a cigar. First make 2 folds on each side to seal
the edges and then roll it tightly.
The side of the leaf's vane needs to be inside the dolma.
The leaves are not consistent in size, adjust the amount of filling to the size of the leaf.
- Mix the tomato paste, butter with ¾ cup hot water and pour it over the dolma.
- Pour hot water over the dolma, until the dolma is covered. Don't put too much water.
- Place a plate over the top of the dolma and the sauce.
The plate will keep the dolma from floating and not getting cooked
evenly.
- Cook for 50 minutes or until the dolma is ready.
Serving: this dolma is served warm.
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