My Yia-Yia’s Dolmades

You will need a large Dutch oven or similar pot with lid (this is required in this recipe). If you need two large pots use two.

In a large mixing bowl add raw ground meat, oregano, salt, pepper and onion powder. Mix together with clean hands (you will be using your hands a lot in this recipe). Add the un-cooked rice and mix well. (Remember to wash your hands well after touching the raw meat mixture).

On a clean work surface empty the jars of grape leaves into a large baking dish or platter. The imported from Greece grape leaves are ready to use (no cutting, etc.). Set one grape leaf on your work surface and with your hands scoop a portion of rice and seasoned hamburger mixture into the center of the grape leaf. Gently roll up the grape leaf and place it inside the large Dutch oven. You will line the Dutch oven with several rows of filled grape leaves. This is a time consuming endeavor so patience is required while stuffing and rolling all of the grape leaves. I usually have music playing in the background to lighten up the task. These Dolmades are so terrific and delicious, it’s well worth the effort. Continue rolling and stuffing the leaves. Once the Dutch oven is full and you’ve used all of your rice/hamburger mixture and grape leaves, add diced tomatoes and whole tomatoes to the top of Dolmades. Put the lid on the Dutch oven.

Turn stove top on medium high heat and place the Dutch oven on the heat. Cook for 30 minutes, then lower heat to medium low for the next 60 minutes of cooking time. Do not disturb the pot while cooking—just leave the lid on and relax. Then remove pot from the heat. I let these rest for 10 minutes before I serve them. All you need is some crusty bread and a hearty appetite!