Name: Armenian Stuffed Grape Leaves with Meat and Herb Filling
Total time: 60 min
Yield: 4 servings
Cuisine: Armenian
Ingredients: 12 large grape leaves; 1 cup cooked rice; 1/2 lb ground beef; 1/2 lb ground lamb; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup chopped parsley; 1/4 cup chopped dill; 1 tsp salt; 1/2 tsp black pepper; 1 lemon, sliced

Armenian Stuffed Grape Leaves with Meat and Herb Filling

Traditional Armenian dolma made with vine leaves filled with a savory rice and meat mixture.

60 minutes4 servings

Method

In a bowl, combine rice, ground beef, lamb, onion, garlic, parsley, dill, salt, and pepper.
Lay a grape leaf on a flat surface, shiny side down. Place 1 tablespoon of the mixture near the stem end.
Roll the leaf tightly, tucking in the sides as you go. Repeat with remaining leaves and filling.
Place the rolled dolma in a pot, seam side down. Add water to cover, bring to a boil, then reduce heat and simmer for 45 minutes.
Serve warm with lemon wedges on top.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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