Many Lebanese dishes consist of stuffed vegetables. Sometimes there is meat in the filling, and at other times the filling is vegetarian. We have replaced whole lamb with ground lamb. The same filling is used for stuffed zucchini. In the photo, you see ghammeh, a type of sausage that is filled with a similar rice blend.
SERVES: 6
INGREDIENTS:
- About 1⅕ cups (225 g) short-grain rice
- About 1½ pounds (650 g) ground lamb
- Optional: Two tomatoes
- About 2 pounds (900 g) grape leaves (or small zucchini)
- Potatoes
- Beef broth
- Lemon juice
INSTRUCTIONS:
- In a bowl, mix the short-grain rice with the ground lamb. If desired, you can also add some chopped tomatoes to the mixture.
- Take a grape leaf (or a small hollowed-out zucchini) and place a small portion of the filling in the center. Roll the leaf around the filling, creating a finger-thick dolma. Repeat this process with the remaining grape leaves or zucchini.
- Line the bottom of a pot with potato slices. Arrange the dolmas (or zucchini) in the pot, ensuring they are tightly packed. Pour enough beef broth over the dolmas to cover them completely. Squeeze fresh lemon juice on top.
- Place a weight, such as a heat-resistant plate or a heavy lid, on top of the dolmas to prevent them from opening up during cooking.
- Bring the pot to a boil over medium heat. Once boiling, reduce the heat to low and simmer until the rice inside the dolmas is fully cooked.
- Once cooked, remove the dolmas from the pot and serve them warm as a delicious and traditional dish.
