Dolmades make for a fantastic entree or snack and are often something that many people haven’t tried before but enjoy as soon as they get that first taste.
The addition of the bulgur adds a nice texture to the Dolmade while at the same time keeping it nice and healthy.
Ground Beef and Bulgur DolmadesPrint Recipe
- 1/2 pound of lean ground beef
- 1 small onion, chopped
- 1/4 cup of green onions, chopped
- 1 1/2 teaspoons of olive oil
- 2 tablespoons of raw medium-grain rice
- 2 tablespoons of bulgur, uncooked
- 1 cup of chopped fennel
- 1/2 teaspoon crushed red pepper
- 1 large tomato, cored and halved
- 30 large grape leaves
- 1/4 teaspoon of salt
- 1/4 cup of freshly squeezed lemon juice
- 15 ounces of chicken broth
- 1 tablespoon of cornstarch
- 3 tablespoons of fresh dill, chopped
- 1 tablespoon of water
- Mince the fennel, onion and green onion in a food processor. Combine this mixture with rice, ground beef, bulgur and olive oil. Grate the tomato over the mixture and toss the skins. Add salt and pepper to the mixture and mix everything through.
- Rinse the grape leaves before draining them and dry them with some paper towels. Remove the stems if necessary. Add roughly 1 whole tablespoon of the beef mixture to the middle of each leaf. Take opposite points of the leaf and bring them together in the centre, folding them over the mixture. Take the short side of the leaf and roll it up tightly. Do this until you’ve run out of the beef mixture.
- Place the rolled leaves onto the bottom of Dutch oven seams down so that the leaves cannot open while cooking. Add the lemon juice and chicken broth and bring it to a boil. Place the cover on the oven, lower the heat so that the mixture simmers for about half an hour before removing it from the oven, leaving the broth mixture in the oven.
- Combine the water and the cornstarch before stirring it through the broth mix. Bring to the boil and cook for a further minute. Add the dill. This is now a sauce that can be served with the dolmades.