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Mike Wolfberg's Recipe for Stuffed Grape Leaves with Lamb

This is one of several recipes developed by Mike and his late wife, Julie, for a Concord/Carlisle Massachusetts Newcomers Gourmet Group dinner which took place in the first half of the 1970s.

This is an Arab States dish called Dolmates in Arabic. This recipe is for a cocktail party, yielding about 50 cocktail size dolmates.

  1. Blanch the grape leaves for 2-3 minutes in boiling water, drain and cool.

  2. Combine all the ingredients except the leaves and broth.

  3. Put approximately 1 tsp. of filling on each leaf (use 2 leaves if necessary), dull side up, and fold like an envelope. Fold loosely, as the filling will swell.

  4. Place in a buttered skillet, folded side down. Cover with the broth. Place a plate on the dolmates, so they will not unwrap. Bring to a boil, and then simmer slowly for 35-40 minutes.

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