- 2 cups Paleo Greek-style “rice”
- 750g (approx) ground beef
- 1/2 red onion (diced)
- 1 cup fresh mint (diced)
- 3 Tbsp lemon juice
- 1/3 cup pine nuts (chopped)
- 1 jar grape leaves
- 2 Tbsp ghee
- salt to taste
- In a large pot or pan saute onions in ghee over medium heat until soft.
- Add ground beef and garlic; cook until beef is browned.
- Mix in salt, lemon juice, mint, pine nuts, and Paleo Greek-style “rice”.
- Continue to cook until beef is done, then remove from heat.
- Remove grape leaves from jar (this may have been the most difficult part for me, and unfortunately I don’t have any tips). ***If you find the leaves too tough, or bitter, you can blanch them in a pot of simmering water for 5 minutes – I didn’t find this was necessary with the jar I used.
- Rinse and drain grape leaves.
- On work surface (I recommend at a table with family or friends, or like me in front of the TV on a cutting board), place a grape leaf shiny-side down with the bottom of the leaf towards you.
- If there is a stem still connected, please remove with a knife.
- Spoon some of the beef mixture (1-2 Tbsp depending on the size of your leaf) onto the base of the leaf.
- Fold the bottom part of the leaf up and over the filling, fold each side of the leaf inwards, and then roll up like a burrito (see slideshow above).
- Repeat until leaves or filling is finished.
- Serve warm.
Many recipes that I looked at would then steam or heat the rolled dolmathes (in a slow cooker, dutch oven or deep skillet, but I didn’t find this step necessary).