Dolmades

Domaldes by Costas and Jane Georghiou
Videography and Production by Chrystalla Georghiou

Costas and Jane Georghiou are parents to Chrystalla Georghiou who is a student at St. Mary’s. Each one of them has learned to cook through watching and helping their parents and grandparents. Both consider cooking to be something that can hold a family together.

Ingredients

  • 2.5 lbs of ground meat (can be any meat, we used 1 lb lamb and 1.5 lbs bison)
  • 40-50 fresh grape leaves or 1 jar grape leaves
  • 1 medium onion
  • ½ cup rice
  • 2 lemons
  • Mint
  • Parsley
  • Salt
  • Pepper
  • Olive oil
  • 1 large tomato
  • 1 can crashed tomatoes
  • 1 cube vegetable or chicken bouillon (Maggi preferred)

Directions

Chop the onion, tomato and parsley. Mix the meat, rice, chopped onion, tomato and parsley in a mixing bowl. Add salt, pepper, mint, juice from one lemon and little olive oil. Mix ingredients by hand until ingredients are well mixed.

On a flat plate, place leaves flat, one at a time and put some of the mixture on it. Roll part of leaves around the meat and place in pot keeping each dolma tight to each other. Put some leaves flat at bottom of pan before placing completed dolmades in pot.

After all meat is used, add a can of crashed tomatoes to pot and some water but avoid covering with dolmades with water. Dissolve the bouillon in warm water and add to pot. Add the juice of the second lemon and some more olive oil. Place a plate in the pot to keep dolmades from lifting when cooking. Cover and cook on low heat for 45 minutes. Leave sitting in pot for 1 hour before serving.

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