1 large onion chopped fine...
1 lbs ground beef or they call it mince meat....
1/2 cup jasmine rice
1 cup of chicken bouilion... I used Goya brand
small batch of fresh mint chopped fine...
fresh lemon juice
Greek Seasoning of your choice...
Olive oil...
Making the Pilaf:
ok, take the onion and cook it in some olive oil(few spponfulls).
Add the ground beef and cook down to a grey-brown color.
Take 1 cup of water and dissolve the Chicken Bouillion to make a stock. Add the chopped mint to this liquid along with some lemon juice (1/4 cup).. You cam heat it up in the microwave. Pour this over the meat and then add the 1/2 cup of rice and as much Greek Seasoning you desire.. Remember the stock has salt. Simmer for about 15 minutes until the rice is soft but not all the way done...
Stuffing the Grape Leaves:
Take a Grape leave and pinch the stem off after it has been washed in fresh water. Take a small spoonfull of the Pilaf and put it in the middle of the leave. Now fold the two bottom pointed parts of the leaf over the pilaf. Now fold the middle pointed parts of the leaf over the pilaf. Ok, now start rolling the Dolma from the bottom to the top.. Don't roll too tight since the rice is going to swell up and can bust the leaf... Take all the Dolmades and lay into a pot with some olive oil and lemon juice/water in the bottom. Keep making them and layering them until you are finished. Pour more water/lemon/olive oil mixture on top of them until they are barely submerged.. Simmer for about 15 minutes.. Let them rest until just warm..... Serve with :AVGOLEMONO Sauce....
AVGOLEMONO Sauce:
3 egg yolks(Yellow only)
1/3 lemon juice
1 cup Chicken Boullion
Whisk the 3 eggs yolks, add lemon juice and whisk more. finally add some Chicken Boullion slowly and whish and then heat up to a simmer....Pour this on top of your Dolmades and eat.. Don't blame me if you get hooked on these and start hanging out on the middle eastern side of town everyday for lunch...
