Dolmadakia Stuffed Vine Leaves
|Rice||3⁄4 Cup (12 tbs), semi-cooked|
|Lean ground beef||1 Pound|
|Onions||2 Medium, finely chopped|
|Garlic||2 Clove (10 gm), pressed|
|Ground anise seeds||1 Teaspoon|
|Fresh lemon||1⁄2 , juiced|
|Vine leaves/Freshly picked when still tender||2 Tablespoon, remove stems (Store-Bought In Brine)|
|Chicken bouillon cube||1 , dissolved in 1 1/2 cups hot water|
|Water||1 1⁄2 Cup (24 tbs) (For Dissolving Chicken Bouillon Cube)|
|Fresh lemon||1 , juiced|
Drain rice and mix next 8 ingredients in a glass or pottery bowl.
Rinse store-bought vineleaves as needed or blanch picked fresh leaves in boiling water and drain.
Lay vine leaf shiny side down, place 1/2 Tbsp of rice (quantity depending on size of leaf) and beef mixture at stem side of the vine leaf, folding the two sides toward the centre covering the filling and roll snugly to the end of leaf, forming a little packet.
Layer stuffed vine leaves in heavy saucepan, pressing down.
Pour chicken broth and lemon juice over.
Place a rack on top, cover with lid and simmer for 45 minutes (or 6 minutes in a pressure cooker).
Do not take out of pot until ready to serve otherwise they turn very dark.
They can be served cold, sprinkled with lemon juice or they can be served hot with BECHAMEL SAUCE.