1 pound grape leaves
1/2 cup long-grain white rice
3 tablespoons olive oil
2 teaspoons dried mint
2 teaspoons dried dill
1/2 cup water
1/3 cup butter
1 cup chicken stock
3 large onions, minced
1 1/2 pounds ground lamb
salt and pepper, to taste
Drain brine from grape leaves, snip off stems and rinse thoroughly
in cold water. Drain and set aside Mix ground turkey, rice, onion,
oil, mint, dill, water, salt and pepper. Line the bottom of a Dutch
oven with any torn grape leaves you may have. With the stem end
facing you, place 1 tablespoon of the meat mixture at the base of
the leaf, fold sides in and roll up. Do not roll to tightly as the
rice will expand during cooking. Continue until all leaves are
filled. Layer stuffed leaves in a circular pattern in the Dutch
oven, seam side down. Shape any remaining meat into meatballs and
lay on top. Add chicken stock and enough water to cover dolmathes.
Place an inverted heavy plate on top to prevent shifting. Bring to
a boil, reduce heat to a simmer and cook, covered, for 50 minutes.
Shake pan occasionally to prevent sticking.