Traditional Greek Dolma

Method

1. In a large pot, bring 4 cups water to a boil. Add the grape leaves and cook for 3 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened.
3. Add the ground beef and lamb to the skillet. Cook until browned, breaking up the meat with a spoon.
4. Stir in the rice, salt, pepper, and parsley. Cook for 2 minutes, until the rice is coated with the fat.
5. Place a small amount of the mixture in the center of each grape leaf, then roll them up tightly.
6. Arrange the rolled leaves in a pot, seam side down. Add 2 cups of water and bring to a boil.
7. Reduce the heat, cover, and simmer for 25-30 minutes, until the rice is cooked and the leaves are tender.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.