Beef Rice Stuffed Dolmades
|Grape leaves||24 , rinsed and dried (Bottled)|
|Coarsely chopped uncooked long grain rice||1 Cup (16 tbs)|
|Lean ground beef||2 Ounce (80 % Lean)|
|Ground lamb||2 Ounce|
|Feta cheese||2 Ounce, crumbled|
|Minced fresh mint||2 Tablespoon|
|Grated lemon peel||2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Low-sodium tomato juice||2 Cup (32 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon|
Place the grape leaves, with the vein sides up, on a work surface.
Using a knife or kitchen scissors, remove the stems from the leaves.
Discard the stems and set the leaves aside.
In a medium bowl, combine the rice, beef, lamb, cheese, mint, lemon peel and garlic powder until well mixed.
Place 2 teaspoons of the mixture on each leaf, about 1" from the stem end.
Fold the stem end of the leaf over the filling.
Then fold in the sides and roll up to enclose the filling.
Place the bundles, seam side down, in a large skillet.
Pour in the tomato juice and add the pepper sauce.
Bring to a boil, then reduce the heat.
Partially simmer for 20 to 30 minutes or until the filling is cooked through.
Using a slotted spoon, transfer the bundles to a serving platter.