Go to greekfestivalofdallas.com for more information.
INGREDIENTS
|
2 Large onions, very finely diced |
6 tablespoons fresh parsley, chopped |
|
2 lbs. ground beef (90-10) ½ teaspoon oregano 5 tablespoons olive oil 1 teaspoon garlic powder 2 teaspoons Kosher salt 2 bouillon cubes ½ teaspoon black pepper 1 ¾ cups fresh lemon juice |
1 cup parboiled uncooked rice
2 pounds grape leaves
DIRECTIONS
Trim any stems and parboil the grape leaves for 10 minutes, rinse and drain. Dissolve bouillon cubes in one cup of warm water and ¼ cup of lemon juice.
In mixing bowl, combine the first nine (9) ingredients and half of the bouillon broth.
Line a metal or Pyrex baking pan with grape leaves. Then, spread out one leaf, the top of leaf (pointed end) facing away from you, and the shiny side down on a flat surface (cutting board). Place a spoonful of meat mixture in the center near the stem (part closest to you). Fold bottom portion of the leaf over the meat mixture and begin to roll, folding in sides of leaf toward the center. Continue to fold and roll until the whole leaf is used.
Closely line dolmades in the leaf-bottom covered cooking pan. If a second layer is required, place them directly on top of first layer. Make sure they are packed tightly so they will not come apart during cooking.
Add remaining beef bouillon broth and remaining lemon juice on top of all dolmades. You may need to add some water until top layer is partially soaked. Lay flat any remaining grape leaves and cover tightly with aluminum foil. If no remaining grape leaves, lay a piece of parchment paper on top and cover with foil.
Cook on 400 degrees for 45 minutes until tender. Serve hot or cold and top with avgolemono sauce.