Dolmathes(Stuffed Grape Leaves) - cooking recipe

Ingredients

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

Preparation

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