Dolmas (Stuffed Grape Leaves)

Ingredients

• 1 pound lean ground pork
• 1 pound lean ground beef
• 1 large onion, finely chopped
• 2 tablespoons parsley
• ⅓ cup chopped fresh coriander
• 1 tablespoon chopped mint
• ½ cup raw rice
• Black pepper to taste
• About 5 dozen large grape leaves, preserved in brine
• 4 cups beef broth or stock
• 3 cups plain yogurt

• Nutritional Information

  • Nutritional analysis per serving (48 servings)

    49 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 13 milligrams cholesterol; 59 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About four dozen

Preparation

1. In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
2. Separate the grape leaves and rinse in warm water. Cut off the stems.
3. Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
4. Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
5. Serve at room temperature or cold with yogurt on the side.

1 hour