Ingredients
2 bunches finely chopped scallions
2 ½ - 3 lbs. chop meat
chopped parsley, mint, dill (a handful of each)
3 eggs
salt & pepper (to taste)
6 tablespoons olive oil (½ in meat mixture and ½ in broth)
3 lemons (½ juice to be used in meat mixture and ½ in broth)
3 handfuls of rice (Uncle Ben’s preferred)
1 jar of grape leaves
1 green pepper roughly chopped
32 oz. box beef broth
Instructions
1. In a large bowl mix the meat, finely chopped parsley, mint, dill, 3 eggs, olive oil poured for 3 counts (about 3 tablespoons), juice of 1 ½ lemons, and 3 handfuls of rice (enough to coat the top layer of mixture.)
2. Drain the jar of grape leaves juice into the sink and gently place leaves into a pan adding just enough water to cover all of them. Cook on a medium heat and once the water begins to boil flip the leaves over using 2 spoons. When the water begins to boil again take of heat quickly. Rinse leaves under cold water to stop the cooking process. Once cooled place leaves into a large plate.
3. Fill each grape leaf with a small handful of the meat mixture and place each rolled up dolmades into a large pot lining them into a circular manner. You should be able to have 2 layers of stuffed grape leaves when completed.
4. Into the large pot add the roughly chopped green pepper, 1 box of beef broth which contents should cover all the dolmades - if not add a little water to do so, 3 tablespoons of olive oil, juice from 1 ½ lemons, salt & pepper to taste.
5. Using a heatproof Pyrex plate be sure to cover the contents of the pot to avoid the stuffed grape leaves bursting while cooking.
6. Cook on a medium heat for 45 minutes up to an hour.
7. Turn off heat, remove heatproof plate carefully, and allow to cool a bit before tasting.
