Byzantine Dolmathes (Stuffed Grapeleaves)
| Yield: | 60 Servings |
| Categories: | Greek, Appetizers |
| Karen Mintzias | ||
| 1 | Jar grapeleaves (or fresh) | |
| FILLING | ||
| 2 | tb | Oil |
| 1 | lb | Ground beef or lamb |
| 2 | Onions; chopped | |
| 1 | Garlic clove; pressed | |
| 2 | c | Water |
| 1/2 | c | Tomato sauce |
| 1 | c | Rice |
| 2 | tb | Chopped mint |
| 2 | tb | Chopped parsley |
| 1/2 | ts | Salt |
| Pepper to taste | ||
| 1/8 | ts | Cinnamon |
| 1/2 | c | Currants |
| 1/4 | c | Port wine (optional) |
| 1/4 | c | Pine nuts or walnuts |
| 2 | c | Water |
| 1 | Lemon (juice only) | |
| SAUCE | ||
| 3 | Eggs | |
| 2 | Lemons (stained juice only) | |
| 1 | c | Hot broth |
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