When I was a little kid, we would pick up my great-grandmother once a week to take her grocery shopping. I have vivid memories of her ordering my mom to pull over randomly on the side of the road at least once every trip, because she spotted roadside grape leaves she just needed to pick ? My little Armenian great-grandmother, kept plastic grocery bags bunched up inside of her little purse, just for these happenstance sightings!
Now, here I am today, a mom of three, picking grape leaves in my neighborhood as Liz and I take the kids on a walk! Hey, they are organic, and they are local! Wild food! ? So… when nature gives you grape leaves, you make dolma, right? I didn’t invent this recipe, it’s centuries old! But try it, love it, and please never order that restaurant dolma again – it just doesn’t compare!
Ingredients:
About 35 grape leaves (maybe one jar)
1 lb of grass-fed ground lamb, beef or mixture of the two
1 large onion, minced
1/4 -1/2 c uncooked brown rice
Handful of parsley, chopped
1/4 c tomato sauce
Salt & Pepper to taste
Directions:
If you picked your leaves fresh, you’ll need to first blanch them – plunge them into boiling water and then rinse under cold water. If you’re using grape leaves from a jar, they are in brine, so you’ll want to give them a good rinse. I usually just dump out the liquid while leaving the leaves in the jar, and then repeatedly refill the jar with water and strain it out about 3x.
Set up a rolling station with a colander/plate to hold your wet grape leaves flat, a small knife for trimming stems, a medium bowl for the meat mixture, a soup/stock pot to cook them in, and a clean plate or cutting board for rolling and a platter of some sort to put your rolls onto.
Make the meat mixture by combining all the ingredients (except for the leaves) in the medium bowl – mix well but don’t get too crazy kneading, or you’ll end up with tough meat.
Once you start rolling, as you go through your stack of leaves, whenever you find one with holes in it, or too small to roll with, use it to line the bottom of your pot (this prevents your dolmas from burning as they cook). Roll your dolmas as the photos above indicate, by folding over certain parts of the leaf at a time. Once you’re finished rolling them all up, line them side by side on top of the layer of castaway grape leaves on the bottom of your pot. Make sure they are all nice and snug against each other! Find a plate just big enough to fit inside your pot, and place it on top of your grape leaves. Now pour in water or broth, some tomato sauce and half a lemon juiced, just to the rim of the plate. Cover your pot, bring it to a boil over medium-high heat, and reduce to a simmer for one hour.
Serve with yogurt! Yum! By the way, these are just as delicious served cold the next day, right out of the fridge!
