by BeamingwithHealth
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BeamingwithHealth's Notes:
Expand7 tablespoons extra virgin olive oil Ask a question about this ingredient
1 Small Onion, minced Ask a question about this ingredient
1 pound Grass fed, organic ground lamb Ask a question about this ingredient
1/2 teaspoon dried dill Ask a question about this ingredient
6 tablespoons dried currants Ask a question about this ingredient
1 teaspoon nutmeg Ask a question about this ingredient
1/2 teaspoon cinnamon Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
8 ounces jar of grape leaves Ask a question about this ingredient
1-2 tablespoon fresh lime juice Ask a question about this ingredient
Water Ask a question about this ingredient
Several thin slices of lemon Ask a question about this ingredient
2-3 bay leaves Ask a question about this ingredient
Handful of sliced almonds Ask a question about this ingredient
Heat 3 tablespoons olive oil in a large skillet. Add the onion and sauté until transparent. (You may add a little water to keep from browning onions). Add the ground lamb and cook completely. About half way through cooking the lamb, add the dill, currants, nutmeg, cinnamon, and cumin. Remove the pan from the heat and allow the mixture to cool for a few minutes.
Ask a question about this stepPlace a grape leaf on a plate, vein side up. Place 1-2 heaping teaspoons of the filling in the center of each grape leaf. Cut the stem from the leaf if there is one. Fold the sides of the leaves over the filling and roll gently from the bottom to the top. Arrange the dolmas in a baking dish.
Ask a question about this stepMix together the lime juice, remaining olive oil, and water to equal one cup of liquid. Pour over the dolmas. Top with several slices of lemon or lime and 2 or 3 bay leaves. Sprinkle with a few sliced almonds. Layer any remaining grape leaves on top. Cover loosely with foil. Bake at 350 ° for 45 minutes or until the liquid is almost completely absorbed.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
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