2 – 16-oz. jars or 8-oz dry weight grapevine leaves, approximately 70 leaves
1/2 lb. 93% to 98% fat free ground turkey or beef
1 cup long-grain white rice
1/4 cup currants
1/2 cup white wine or dry sherry
1 medium onion, finely chopped
3 tablespoons fresh dill, finely chopped
dash salt and pepper to taste
juice of 1 lemon
1 teaspoon extra virgin olive oil
2 teaspoons chicken base or bouillon mixed with 2 cups hot water
olive oil cooking spray
1. Remove leaves from jar and rinse well with warm water to remove excess brine from leaves. Carefully cut stems off leaves and place shiny side down on paper towels to drain.
2. In large non-stick skillet, brown meat and drain on paper towel to absorb any grease; wipe pan clean of drippings, if necessary. Return pan to medium heat and sauté onion until translucent. (If using very lean ground turkey or beef, combine browning meat with the sautéing of the onion in one step.) Return meat to pan along with onion, add rice, currants, wine and dill. Season with pepper and garlic powder. Cover and simmer on low for 15 minutes. Set aside.
3. Lightly spray the sides and bottom of a 4-quart pot with olive oil cooking spray. Place 1 heaping teaspoon of rice mixture near the stem end of each leaf. Using both hands, fold the lower parts of the leaf up and over the filling; then fold the right side of the leaf over the filling, followed by the left side. Roll tightly from the filled end to the tip of the leaf. This should form a neat little parcel about 2 inches long. See figures 1. through 4. If leaves are too large cut them in half along the central vein and proceed as indicated above.
4. Standing the dolmáthes side by side, seam side against the pot, work your way around the wall of the pot until you have completely encircled the pot. Proceed with another circle of dolmathes, working your way towards the center of the pot until the pot is completely filled or you run out of dolmáthes. They
should look like Vienna sausages packed in a can.
5. Cover the dolmáthes with chicken broth, lemon juice and a teaspoon of olive oil. Liquid level should be 1/2-inch above the dolmathes; add more water to pot if necessary. Invert an oven-proof plate on top of dolmáthes to hold them in place while cooking. Cover pot with tight fitting lid and simmer on low heat for 1 hour and 15 minutes or until rice is tender. Remove dolmathes from pot and serve hot or cold with Yogurt Dill and Lemon Sauce.
Yogurt, Dill and Lemon Sauce
1 8-oz. container nonfat plain yogurt
1 small clove fresh crushed garlic
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh lemon juice
1/4 package or less Equal or 1/2 teaspoon sugar, add to taste, sauce should not be very sweet
1. Whisk all ingredients together in a small bowl, cover and chill.