Recipe#6700

Title: Dolmas

Recipe By     : Connie Halliday

   1      pound         Ground Lamb
   2      cups          Onion, Minced in Processor --
                                        
     1/3  cup           Olive Oil
     1/2  cup           Long Grain Rice -- Uncooked
   2      tablespoons   Fresh Parsley -- Finely chopped
   2      tablespoons   Fresh Dill -- Chopped
   2      tablespoons   Fresh Mint -- Finely chopped
     1/4  cup           Pine nuts -- Roasted
   1      teaspoon      Salt
     1/4  teaspoon      Pepper
   4      cups          low sodium chicken broth
   8      ounces        Grape Leaves
   1      each          Lemon
In food processor fitted with metal blade, chop onion then herbs.  Saute onion
in olive oil until translucent.  Put in large bowl with remaining ingredients
(except grape leaves and chicken broth) and mix thoroughly. Drain grape leaves
and drop into boiling water for 2 - 4 minutes.  Remove from water, separate and
dry. Put 1 T. meat mixture on each leaf and roll. Put any leftover leaves on
bottom of skillet.  Place dolmas in 2 layers in pan.  Squeeze lemon over. 
Cover with layer of leaves (if you have enough).  Cover with chicken stock.
Weigh down with heatproof plate and cover.  Simmer about 1-1/2 hours. Best
served at room temp.
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Serving Ideas : Serve with Minted Yogurt Sauce - See recipe
NOTES : If storing overnight in refrigerator, soak several paper towels in
cooking liquid and wrap around cooked dolmas
and seal tightly in ziplock plastic bag.  Can be made several day ahead.  Reheat
a few at a time in microwave before serving for best flavor.