Meat-Filled Dolmades

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the ground beef, short grain rice, yellow onion, fresh dill, fresh mint, parsley, olive oil, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

   Ca. 10 min.

   Kokkens note: Do not overmix the filling, as this can make the meat tough.

2. 2

   Lay a grape leaf flat on a clean surface with the stem end facing you and the shiny side down. If the leaves are large, you may trim off any thick stems.

   Kokkens note: Use any torn or small grape leaves to line the bottom of your pot to prevent the dolmades from sticking.

3. 3

   Place a small spoonful of the filling near the stem end of the grape leaf.

   Kokkens note: Start with a small amount of filling until you get a feel for how much fits comfortably in each leaf, usually about 1-2 teaspoons.

4. 4

   Fold the bottom part of the leaf over the filling, then fold in the sides towards the center.

5. 5

   Roll the leaf tightly upwards from the bottom to form a compact cylindrical shape.

   Ca. 25 min.

   Kokkens note: Rolling them tightly is key to prevent them from unraveling during cooking.

6. 6

   Repeat the rolling process with the remaining grape leaves and filling.

7. 7

   Line the bottom of a large heavy-bottomed pot with any extra or torn grape leaves, then arrange the rolled dolmades snugly in layers, seam-side down, in the pot.

   Ca. 5 min.

   Kokkens note: Arranging them snugly helps them maintain their shape during cooking.

8. 8

   Pour the water, chicken broth, and lemon juice over the dolmades. Place a heatproof plate directly on top of the dolmades to keep them submerged in the liquid.

   Kokkens note: The plate prevents the dolmades from floating and unraveling.

9. 9

   Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the rice is cooked through and the grape leaves are tender.

   Ca. 1 t.

   Kokkens note: Check occasionally to ensure there's enough liquid; add more hot water if needed.

10. 10

    Remove the pot from the heat and let the dolmades rest for a few minutes before serving.

    Ca. 5 min.

11. 11

    Serve warm, garnished with fresh lemon wedges.