Greek: Dolmades 06 by Recipe Cottage

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	Dolmades 06

		Stuffed Grape Leaves 1 pound ground lean lamb 1 cup long-grain rice 1/4 tsp. ground cinnamon 7 dozen fresh grape leaves or a 1 pound jar of grape leaves 1/4 tsp. allspice Salt and freshly ground pepper to taste Juice of 2 lemons Garnish Yogurt Mix the lamb, rice, spices, and salt and pepper. Set aside. If using fresh grape leaves, be sure to pick those that are still shiny and new. Blanch them in boiling water until they change color, just a moment. Drain and cool. If using bottled leaves, simply remove them from the jar and sort the small ones from the large. Place a layer of the smaller leaves in the bottom of a large heavy-bottomed kettle or saucepot, with a cover. Lay each large grape leaf on a flat surface, vein side up, and trim away the stem. Place enough of the lamb mixture on the stem side of the leaf to form a cylindrical shape of 1/2 inch by 2-3 inches, about 1 TBS. Fold the stem end over the filling, fold the sides over to secure the filling, then roll up the leaf toward its tip. Carefully place each rolled leaf in the kettle or pot, seam side down, close together so that the leaves will not unroll during cooking. You will have about 3 or 4 layers. Place a plate over the rolled grape leaves and cover with water. Bring to a boil, then turn down to a simmer and cook covered, for 1 hour. After the first 30 minutes of cooking, add the lemon juice. Do not take the lid off the pot again until the leaves are done. Serve with yogurt as a garnish. Serves 6-8 as an appetizer course.