*  Exported from  MasterCook  *
                              DOLMAS WITH LAMB
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Ground lamb
    1       c            Olive oil
    3       tb           Olive oil
    1       c            Finely chopped yellow onion
    3                    Finely chopped green onions
                         -(incl tops)
      1/4   c            Minced fresh parsley
    2       tb           Minced fresh mint
      1/2   c            Pine nuts
    1       t            Ground cinnamon
      1/2   ts           Ground allspice
      1/2   ts           Salt
      1/4   ts           Freshly ground black pepper
    1                    Jar (16 oz) grape leaves
                         -packed in brine
      3/4   c            Freshly squeezed lemon juice
    1       c            Chicken broth
   Several stems of fresh parsley
   Additional freshly squeezed lemon juice
   Grated or minced lemon zest for garnish
   Wash and drain the rice.  Heat 3 Tbl olive oil in a
   skillet over medium-high heat.  Add the yellow onion
   and saute until soft, but not brown, about 5 minutes.
   Add ground lamb and fry with onion till done.
   Transfer to mixing bowl and add the drained rice, 1/2
   cup of the remaining olive oil, green onions, parsley,
   mint, pine nuts, cinnamon, allspice, salt, and pepper.
   Set aside.  Rinse the grape leaves under running cold
   water to remove as much brine as possible; pat dry and
   stack on a plate.
    Place 1 leaf at a time, shiny side down, on a flat
   work surface.  Cut off and discard the tough stem end.
   Spoon about 1 Tbl of the rice mixture in the center
   near the base of the leaf.  Fold the stem end over to
   cover the filling; fold both sides inward, lengthwise,
   and then tightly roll leaf toward pointed tip end to
   form a compact packet.  Repeat with the remaining
   leaves and filling.  Pour about 2 Tbl of the remaining
   olive oil in the bottom of a large pot and strew with
   a layer of parsley stems to prevent grape leaves from
   sticking. Arrange the stuffed leaves, seam side down
   and almost touching on top of the parsley, making as
   many layers as necessary.  Drizzle the remaining 6 Tbl
   olive oil the lemon juice and 1/2 cup broth over the
   Top with a heat-resistant plate and weight with a
   heavy can to keep leaves from unwinding during
   cooking.  Cover the pot bring to a gentle boil reduce
   the heat to low and cook until rice is tender about 1
   hour.  During cooking add a little heated liquid as
   needed to keep dolmas moist.  Remove from the heat and
   cool in the pot.
    Sprinkle with lemon juice to taste garnish with lemon
   zest and serve at room temperature.
   Food & Wine RT [*]
   Category 6,  Topic 10
   Message 32        Mon Mar 16, 1992
   R.TAULE [REETZ]              at 02:36 EST
   MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
   CI$ 71511,2253, GT Cookbook echo moderator, net/node
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