Stuffed Grape Leaves with Lamb

Most folks I know are more used to cabbage rolls raither then stuff grape leaf but it all falls into the same idea, which world wide called Dolma

The idea is basic, take a veggie or a green leaf, wrap it around a tasty meaty filling and finish cooking and serve with a sauce on the side or on the dish directly.

Your Fillings can be mixed, but here is what I made for this dish.

  • 1 pd of ground mutton
  • 1 small onion
  • 3 cloves of minced garlic
  • big handfull of dried mixed mushrooms, diced
  • 20 to 30 small cherry tomato’s diced in half
  • a bit of oil olive to start the pan
  • One cup of pre-cooked long grain rice at the end.
  • Spices-to your taste but at least salt, pepper, basil cumin

If there are leftover’s don’t worry this on its own is wonderful..

At some point in the process, head out to the grape area of your garden and pick yourself 40 to 50 fresh grape leaves, younger is better then older but you want them to be about the size of your hand ideally. Wash, and trim off the stem, then place a small amount of the stuffing in the middle of the leaf, roll the leaf over, tucking in both sides and roll the front and place in a baking pan.I

I happened to be making tomato sauce in a different pot, so I poured one cup of fresh tomato juice over my stuffed graped leaves, and covered with tin foil and baked at 350 for 40 min, you can also use a cream sauce or a lemon /oil/water combo, or a thicker tomato sauce.

Then I took a nice big cucumber and peeled it, seeded it, and diced it very fine, mixed it with a little cream and that was side or cool to go with my spicy stuffed packages. So my dinner was ready, but DH was late getting home, so be aware that while mine above look a little dry, if they were fresh out of the oven, they would be more moist looking, but they were still o so tasty.

These can in fact be served hot or cold, as a main course or as side dish or made very small, they can be a starter course.

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