Ingredients:
• 12 oz fresh grape leaves or 18 oz leaves out of a jar
• 1 lb ground lamb or beef
• 4 oz lard
• 2-3 onions finely chopped
• 2 cups rice, cooked
• 1/2 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• a bunch of cilantro, chopped
• 4 cups beef broth
Directions:
• Parboil rice.
• To make the filling, coat a large saute pan with lard and place over medium heat.
• Add the onion and cook until soft, about 10 minutes.
• Add turmeric, cumin, salt, and pepper. Mix well.
• Add cilantro and mix.
• Add meat and rice to the skillet.
• Allow to cool. Now onto the grape leaves.
• Bring a big pot of water to a simmer.
• Blanch the grape leaves in the hot water for 5 minutes.
• Drain then trim the stems and any hard veins from the leaves.
• Pat dry with paper towels.
• To assemble the dolmas, lay a grape leaf on a work surface, shiny-side down.
• Put 1-2 tablespoons of the filling near the stem end of the leaf.
• Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar, it should be snug but not overly tight because the rice will swell once it is fully cooked.
• Squeeze lightly in the palm of your hand to secure the roll.
• Repeat with remaining grape leaves and filling.
• Place the dolmas in a large Dutch oven or wide deep skillet, seam-side down in a single layer.
• Pour the broth over the dolmas, the liquid should reach halfway up the rolls, add some water if necessary.
• Cover the pan and simmer over low heat for 30-40 minutes.
• Serve warm, at room temperature or cool.
