Clay-cooked Dolmathakia me Kima: Meat and Rice-Stuffed Grape Leaves
Finally, a perfect pair for VitaClay’s TZATZIKI! Try Greece’s favorite dish, a bundle of meat and rice wrapped in grape leaves that’s filling and satisfyingly d
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Cooking tools:
- Slow cooker
- Bamboo steamer
- Chef's knife
- Cutting board
- Pot
- Stove
- Skillet
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 8 cups water
- 1/2 lemon (juice only)
- 1 teaspoon sea salt
- 1 (16-ounce) grape leaves in brine (about 70 leaves)
- 1 cup short-grain rice (uncooked)
- 2 medium-large onions (finely chopped)
- 5 tablespoons olive oil (divided)
- 2 pounds lean ground beef (or lamb, or a mixture of both)
- 1 bunch fresh dill (chopped)
- 1 tablespoon mint leaves (chopped)
- 2 1/2 lemons (juiced, divided)
- 1/4 teaspoon pepper
- 2 cups of water
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