by aargersi
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aargersi's Notes:
Expand1/2 pound ground lamb Ask a question about this ingredient
2 cloves garlic - minced Ask a question about this ingredient
olive oil Ask a question about this ingredient
1/2 cup tomato sauce (half a small can) Ask a question about this ingredient
1/2 cup parboiled white rice Ask a question about this ingredient
1/4 cup dry white wine Ask a question about this ingredient
1/4 cup toasted pine nuts Ask a question about this ingredient
1 pinch of cinnamon Ask a question about this ingredient
3 sprigs fresh oregano Ask a question about this ingredient
2 sprigs fresh dill Ask a question about this ingredient
2 sprigs fresh mint Ask a question about this ingredient
8 ounces jar of grape leaves Ask a question about this ingredient
equal parts chicken broth and white wine for cooking Ask a question about this ingredient
1 cup Greek yogurt Ask a question about this ingredient
1/2 cup minced English cucumber (I like it skin on) Ask a question about this ingredient
1 small clove garlic Ask a question about this ingredient
zest and juice from 1/2 a lemon Ask a question about this ingredient
pinch salt Ask a question about this ingredient
2 sprigs of fresh dill Ask a question about this ingredient
Make the filling - put enough olive oil in a skillet to coat the bottom, and heat to medium high. Add the lamb and garlic and cook until the lamb is browned, breaking it up as it cooks. You could drain off some of the fat, but I don't ... turn off the heat. Add the remaining ingredients except the grape leaves and cooking liquid, and stir to combine.
Ask a question about this stepPull the grape leaves out of the jar - they will be in a sort of bundle. Rinse them a bit and set them in a colander to drain. Get a very large covered skillet out, then start separating the grape leaves. Some of them will be torn or too small to mess with, use these to line the skillet as you go.
Ask a question about this stepRoll the dolmas - place a grap leaf shiny side down on your work surface. Place a spoonfull (I use a regular soup spoon) of filling right near the stem. Fold the two sides over the filling, then roll it up into a little bundle. Don't roll the too tight as the rice will expand during cooking. Place them in you leaf lined skillet as you go (I roll and line simultaneously since you find the ripped up leaves in with the good ones) You should wind up with 20 to 25 dolmas.
Ask a question about this stepFill the skillet to halfway up the sides of the dolmas with half broth and half wine, cover and bring to a simmer, cook for 20 minutes. Make the tzatziki while the dolmas cook.
Ask a question about this stepTzatziki - put the yogurt in a bowl. Microplane in the garlic then the lemon zest, squeeze in the lemon juice, then add the cucumber, salt and dill. Tzatziki often calls for olive oil but since this is going with the rich lamb dolmas I don't add any. Stir. That's it!
Ask a question about this stepWhen the dolmas are cooked, remove the lid from the pan, turn off the heat and let them rest for a bit. Then serve them with the tzatziki - these are best served warm!!!
Ask a question about this steplovely dish! lamb and yoghurt are so MFEO (made for each other- stealing a phrase from "Sleepless in Seattle")
These sound so yummy. It must be the change in weather but I am craving anything in the Mediterranean/Middle Eastern flavors lately.
Me too! I am going to turn INTO a lamb by the end of this week - baaaaaa :-)
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
These look delicious. Love lamb!