Beef Dolma With Apricots and Tamarind Recipe
This Middle Eastern dolma gets a sweet-and-sour spin. Stuffed grape leaves are better using fresh leaves but jarred makes a fine substitute.
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Cooking tools:
- Dutch oven
- Pot
- Colander
- Tongs
- Slotted spoon
- Whisk
- Mixing bowl
- Kitchen towel
- Measuring cup
- Measuring spoon
- Oven
- Stove
Ingredients
- One (8 oz.) jar grape leaves, drained
- 2 tbsp. tamarind concentrate
- 1⁄4 cup light brown sugar, divided
- 3 tbsp. fresh lemon juice
- 1 tbsp. plus 1/4 tsp. kosher salt, divided
- 1 cup (8 oz.) dried apricots
- 1 lb. ground beef
- 1 cup long-grain white rice, soaked in cool water for 10 minutes, then drained
- 1 tbsp. ground allspice
- 1 tbsp. extra virgin olive oil
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