Name: Lamb Dolmas
Yield: Makes about 60
Cuisine: Turkey
Ingredients: Juice of 4 lemons (about ½ cup); 1½ cups olive oil; 2 medium onions, chopped (about 1½ cups); About 60 grape leaves, rinsed well and patted dry; 3 cloves garlic, minced; 1 pound ground lamb; ½ cup pine nuts, toasted; ½ cup dried currants, soaked in hot water and drained; 1 teaspoon ground allspice; 1 teaspoon freshly ground pepper; 1 teaspoon cinnamon; 2 tablespoons chopped fresh parsley; Lemon wedges and yogurt for serving; 1 cup long-grain rice, preferably basmati; 1 tablespoon salt; 4 tablespoons unsalted butter

Preparation info

Makes about
60

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Ingredients

1 cup long-grain rice, preferably basmati
4 tablespoons unsalted butter
2

Method

Soak the rice in cool water to cover for about 30 minutes. Drain.

While the rice is soaking, melt the butter in a medium sauté pan or skillet over low heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 10 minutes. Add the garlic and spices and cook a few minutes more. Let cool about 10 minutes. Combine the onion mixture, rice, ground lamb, pine nut

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Ingredients

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