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Two Kinds of Dolmades

My mother and I have been making dolmades (stuffed grape leaves) for years, but we have very different recipes.  Mom uses a recipe she got from Woman's Day when she was a newlywed in the early sixties.  I use a recipe I got from a tourist cookbook I got in Greece in 1986.

Mom's Dolmades

1 lb. Ground beef (can substitute ground lamb or a mix of beef and lamb)
1 egg, beaten
1 medium onion, chopped
1/2 cup uncooked rice
1/4 cup chopped parsley
1 t fresh mint leaves (or 1/4 t dried)
2 T olive oil
Water
Salt and pepper
Grape leaves, preferably canned
1 1/2 cups beef broth

Mix the meat and egg, then add the next 5 ingredients, plus 1/4 water.  Season with salt and pepper.  Rinse the grape leaves in warm water.  Place a spoonful of the meat mixture in the center of a grape leaf, shiny side down.  Fold in the sides, then roll fairly tightly until you have a cylindrical package.  Place in a saucepan, and continue rolling more grape leaves until all the stuffing is used up.  You may ha…

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