Growing up, stuffed grape leaves were a family affair!
Whoever happened to be home loved to get in on the rolling. We all made a huge pot, and then ate them — breakfast, lunch, and dinner — for however long they lasted!
I've tweaked my mom's original filling recipe just a bit by adding onions and swapping out white rice for brown. Makes 60 to 70 rolls.
Combine all filling ingredients and mix well in bowl. The meat and onions must be finely diced.
Bring contents of pot to a boil. Reduce heat, cover, and let simmer for 1 hour.
Add water as necessary to ensure that rolls are completely covered during entire cooking time. After 1 hour, check a roll for doneness. The rice should be soft. Keep cooking until the rice is tender.
Finally, serve warm or cold, salting as desired!
These are delicious dipped in cold, plain yogurt.
If there's any filling leftover, combine in a pot with twice as much water. Bring to a boil. Reduce heat, cover, then simmer for 1 hour. This makes a delicious seasoned meat and rice side dish!
Mediterranean Stuffed Grape Leaves {Dolmas} https://traditionalcookingschool.com/food-preparation/stuffed-grape-leaves-dolmas-with-pictures/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Mediterranean+Stuffed+Grape+Leaves+%7BDolmas%7D