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Dolmades

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Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, finely chopped
  Lean ground lamb 1 Pound
  Short grain rice 1⁄2 Cup (8 tbs)
  Chopped fresh dill weed/1 tablespoon dried dill weed 1⁄2 Cup (8 tbs)
  Pine nuts 1⁄3 Cup (5.33 tbs)
  Water 1⁄4 Cup (4 tbs)
  Tomato paste 2 Tablespoon
  Freshly ground pepper To Taste
  Salt To Taste (If Fresh Leaves Are Used)
  Grape leaves/1-quart jar grape leaves in brine 48 , well rinsed and boiled
  Rich chicken broth 3⁄4 Cup (12 tbs)
  Fresh lemon juice 3 Tablespoon
  Lemon 1 , thinly sliced (For Garnish)
Directions

Heat oil in large skillet.
Add onion and saute until translucent.
Add meat, stirring to break into pieces.
Add rice, dillweed, pine nuts, water and tomato paste.
Season to taste with pepper, and salt, if necessary.
Cook over medium heat until water is absorbed, about 10 minutes.
Cover bottom of Dutch oven with layer of grape leaves.
Stuff remaining leaves by placing leaf shiny side down on palm of hand with base of leaf toward wrist and tip toward middle finger.
Put a spoonful of meat mixture in center.
Fold base over stuffing, then fold sides of leaf over (like an envelope), tucking edges in snugly.
Roll up and tuck tip of leaf beneath to prevent unrolling.
Arrange tip side down in pan.
Add broth to within 1 inch of top layer.
Use any leftover leaves to cover top layer.
Place plate upside down over top layer and press.
Cover and cook over medium heat until rice is tender, about 30 minutes.
Sprinkle with lemon juice and cook 5 minutes longer.
Let cool to room temperature, or chill thoroughly.
Serve garnished with lemon slices.
Stuffed Grape Leaves can be prepared 2 to 3 days before serving and refrigerated, or they may be frozen.
If frozen, thaw overnight in refrigerator, then add a little broth or water before gently reheating.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Dish: 
Stuffing
Interest: 
Healthy

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