Stuffed Grape Leaves

Name: Stuffed Grape Leaves
Yield: Dolmas Serves 4
Ingredients: 1 sixteen-ounce jar grape leaves (available at Greek markets); ½ teaspoon freshly ground pepper; 1 teaspoon sesame seeds; ½ teaspoon dried oregano; 3 tablespoons olive oil; ½ cup beef bouillon; 3 fresh mint leaves, crushed; 1 onion, chopped fine; ¼ teaspoon dried marjoram; ½ cup cooked rice; ¼ pound kefalotiri cheese or firm goat cheese, grated; 2 cloves garlic, crushed; ¼ pound ground lamb; ¼ pound ground beef; ¼ teaspoon dried thyme; 1½ teaspoons salt

Preparation info

Dolmas Serves
4

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

Ingredients

¼ pound ground lamb
¼ pound ground beef
¼ pound</

Main course
Starter
Gluten-free

Method

Presoak a clay pot, top and bottom, in water for 15 minutes.

Combine the ground lamb, ground beef, cheese, onion, sesame seeds, herbs, rice, garlic, salt, and pepper. Put a large tablespoonful of the mixture in center of each grape leaf, then turn the ends of the leaf in and roll it to fully enclose the filling.

Place the stuffed grape leaves in the presoaked pot, then combine t