Lamb, Date, and Warm Spice Dolmas
The richness of lamb with the sweetness of dates and warm spices pair so well with the tang of the grape leaves in this recipe.
Ingredients
For the filling:
- 1 lb ground lamb
- 1/3 cup finely chopped dates about 6 depending on size
- 3 tbsp finely diced red onion or shallot
- 2 small cloves garlic minced or grated
- 3 tbsp chopped fresh parsley
- 2 tsp ground cinnamon
- 3/4 tsp ground cumin
- 3/4 tsp allspice
- 1/2 tsp black pepper
- 1/8-1/4 tsp salt go light—brined leaves add salt
- 1 tsp olive oil
- 20-24 Brined grape leaves rinsed lightly if very salty
For cooking liquid:
- 1 cup lamb or beef broth
- 1 tbsp honey
- 2-3 tsp lemon juice optional, taste first
- Olive oil for drizzling
Instructions
Assembly & Cooking:
- Mix filling gently until just combined. Don't compact or the filling can become tough.
- Place about 1 tbsp of filling on each grape leaf; roll snug but not tight. (See my blog post here for steps on rolling grape leaves.)
- Line pot with torn grape leaves and arrange dolmas seam-side down.
- Pour cooking liquid over and drizzle lightly with olive oil.
- Cover and gently simmer for about 30 minutes.
Finish & Serve
- Let dolmas rest for 10 minutes before serving.
- Finish with a drizzle of olive oil
- Serve with plain yogurt or yogurt and cinnamon.
Tried this recipe?Let us know how it was!