Dolmathes(Stuffed Grape Leaves)

• 1 1/2 to 2 lb. ground lamb
• 1 to 2 eggs, beaten
• 1 medium onion, chopped
• 3 to 4 green onions, chopped (include greens)
• 1/2 to 1 c. chopped fresh parsley (to taste)
• 6 to 8 fresh mint leaves, chopped
• 1 Tbsp. oregano (to taste)
• fresh, granulated or fresh minced garlic to taste
• salt and pepper to taste (try lemon pepper)
• 2 to 3 Tbsp. olive oil
• water
• 3/4 to 1 c. uncooked rice
• 2 cans undiluted canned beef broth
• grape leaves

1. Mix meat and egg(s).
2. Add onions, parsley, mint, oregano, garlic, olive oil, rice and 1/4 cup water.
3. Season with salt and pepper.
4. If using fresh grape leaves, soak in hot water 5 minutes to soften.
5. If using canned/bottled grape leaves, rinse in warm water.
6. Place spoonful of meat mixture on leaf (shiny side down) and roll, folding ends as you go to seal.
7. Line large cooking pot with a layer of plain leaves.
8. Layer dolmathes neatly in pot, add broth and enough water to cover.
9. Place a heavy pot on top inside the pot to keep dolmathes in place.
10. Cover and simmer 45 minutes.

ground lamb, eggs, onion, green onions, parsley, mint, oregano, garlic, salt, olive oil, water, rice, beef broth, grape leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398427 (may not work)