Recipes for Dolmathes/ Dolmas /Dolmades filling?

turkish dolma

vine leaves or white cabbage leaves

6 oz rice

1 onion diced

1 small bunch dill chopped

1 small bunch parsley chopped

1 oz currants

1 oz pine nuts

1 lemon =juice

place all ingdrents in a pan cover with water and cook to the rice is half cooked add salt to taste

when cool wrap rice etc in leaves

place the stacked dolma in a pan with little water in bottom steam with lid on till cooked about 15 mins

STUFFED GRAPEVINE LEAVES

1 jar grapevine leaves (1 pt.)

1 1/2 lbs. ground beef, or 1 lb. ground beef and 1/2 lb. ground pork

2 1/2 tsp. salt

Pepper

2 tbsp. vegetable oil

2 onions, grated

1 c. long grain rice

Juice of 1 1/2 lemons

1/2 c. chopped parsley

1/4 c. dill

1/4 c. mint

1/4 c. butter

2 c. beef or chicken broth

4 to 8 tbsp. lemon juice

Rinse leaves in cold water. Let stand in warm water as dolmades are being prepared. (If necessary, simmer leaves in water for 10 minutes to soften.)

Combine ground meat with next 9 ingredients, adding 3/4 cup water to make a soft, loose mixture. Place 1 teaspoon filling in center of a grapevine leaf (ribbed side) and shape in narrow roll. May be frozen at this point. Line deep saucepan with grapevine leaves and arrange dolmades in layers. Add butter, broth and lemon juice and cover with inverted plate. Simmer covered, for about 45 minutes, or until rice is tender. May be served with Egg-Lemon Sauce.

Makes about 65 rolls.

For oven: Place rolls in deep baking pan. Barely cover with broth and butter. Bake, covered, at 350 degrees for 30 minutes or until rice is tender.

For pressure cooker: Add butter and 1 cup water. Cook 12 minutes under 15 pounds pressure.

EGG-LEMON SAUCE:

3 eggs, well beaten

1/4 c. water

Juice of 2 lemons

In mixing bowl, beat eggs until light and fluffy; add lemon juice and water, blending well. Gradually add hot liquid to Dolmades, a little at a time, until eggs are lukewarm, beating constantly. Remove saucepan from heat; pour egg sauce slowly over Dolmades. Shake saucepan to spread sauce evenly. Serve at once.

I get a little strange on mine, i use ground beef, lamb, rice ,currants sweated onions and a wee bit of lemon zest.

rice

ground cooked lamb meat

http://www.greatpartyrecipes.com/dolmasrecipe.html

http://www.recipesource.com/ethnic/europe/greek/00...

http://www.elook.org/recipes/vegetable/47921.html

http://www.cooks.com/rec/view/0,1950,154186-236196...