Stuffed Grape Leaves
|Grape leaves||48 Ounce (One 8 Ounce Jar)|
|Minced onion||1 1⁄2 Cup (24 tbs)|
|White rice||1⁄3 Cup (5.33 tbs)|
|Water||3 Cup (48 tbs)|
|Lean ground beef||1 3⁄4 Pound|
|Minced dill/1 teaspoon dried basil||1 1⁄2 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Plain yogurt||1 Pint, well beaten|
Blanch grape leaves in hot water for 30 seconds to remove excess brine, then quickly drain and submerge them in cold water.
Pat dry with paper towels.
Select 36 of the best leaves for stuffing.
Lightly brown onions in 2 tablespoons butter over medium heat.
Add and stir rice for 2 minutes to thoroughly coat with butter.
Pour in 1 cup water, cover pan, and simmer approximately 10 minutes, until rice absorbs all liquid.
Remove pan from the heat, stir in ground beef, dill, salt, and 1/2 teaspoon freshly ground pepper.
Stir for several minutes, making sure filling is well combined.
To stuff and shape dolmas, start by laying leaves shiny side down, tips pointing away from you.
Place a teaspoon or two of meat mixture in the center, fold over the sides, then roll gently but firmly away from you toward the tip until you have neat little cylindrical dolmas.
Cover bottom of a large heavy casserole with unused leaves.
Place dolmas side by side, seamside down, in layers in the casserole.
Top with 2 tablespoons butter and 2 cups water.
Weigh down lightly with a plate to keep them from unrolling.
Cover, place over moderate heat, and simmer 40 minutes.