Lamb Dolmades
- Grape leaves (they will be in a jar, with the specialty pickled items in the grocery store)
- 1 pound ground lamb, browned and drained
- 2 cups cooked rice
- 1 small onion, sauteed
- 3-5 cloves garlic, minced
- Handful of fresh parsley, or equivalent dried
- 2 Tablespoons cardamom
- 1 Tablespoon coriander
- Salt & pepper (or grains of paradise), to taste
- Olive oil
- 1 cup chicken stock
In a large bowl, combine the lamb, rice, onion, garlic, spices, and a drizzle of olive oil.
On a plate, place 1 grape leaf. Add 1-2 Tablespoons of the filling, depending on the size of the leaf.
Roll up the grape leaf following the steps below:
(Note: If some of your grape leaves have holes, patch them with small pieces of another leaf. For extra-small leaves, you can finagle 2 leaves together to wrap the filling.)
Place leaves in a pan, drizzle with olive oil and add chicken stock until the liquid is about halfway up the grape leaves. Cover and simmer for 15 minutes.
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| (They don't actually turn more yellow during cooking, it's just my camera flash.) |
Greek Tomato Salad
- 2 pints grape tomatoes, halved
- 1 cup feta cheese
- 1 cup pitted kalamata olives
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
- Handful of fresh mint, torn
- 1 Tablespoon dill
- Salt & pepper, to taste
There's really no need for pictures of the process here. Toss everything in a bowl and mix!
Tzatziki Sauce
See the recipe on my previous post Greek-a-licious
Time to eat!
