The Dish: Stuffed Grape Leaves at Olympia
The Dish Archive: The Dish: Stuffed Grape Leaves at Olympia
1 lb. ground beef
1 lb. ground pork
1 lb. ground lamb
2 1/2 cups rice
1 1/2 cups chopped onion
2 tbsp. fresh garlic (minced)
2 tbsp. salt
1 1/2 tbsp. pepper
1 1/2 tbsp. oregano
1 cup chopped fresh parsley
1 cup chopped fresh dill
1/2 cup lemon juice
Grape leaves (can be purchased at grocery store)
Saute onion and garlic in vegetable oil until lightly browned. Put the rest of the ingredients into a bowl and mix together. Then add the sauted onions and garlic and four eggs and mix well.
Rinse and drain the grape leaves. Place 1-2 tbsp. of meat mixture onto one or two grape leaves (depending on size) and roll. To roll the grape leaves, roll from the stem side of the grape leaf once over the meat mixture, then fold the two sides in and continue rolling. Place rolled grape leaves side by side (snugly with the end of the rolled leaf facing down) into a 10" casserole pan (approximately 5" deep) in two layers.
Add lemon juice and enough water to cover the top of the grape leaves. Place 1-2 plates (heavy like stonewear) on top of grape leaves to prevent them from floating. Put on stove top burner on medium heat until they start boiling. Boil for approximately 45 minutes until cooked through.
Serve with tomato sauce or an egg lemon sauce.
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