Ingredients

GRAPE LEAVES

• 1 lb. lean ground beef

• 1 medium onion, chopped

• 3 large garlic cloves, minced

• 1 c. long grain white rice

• 2 T. tomato paste

• 4 c. good chicken (or vegetable) broth - divided into two 2 c. batches

• 1/3 cup pine nuts, lightly toasted (2-3 minutes in a pan over medium heat)

• 1/3 cup minced fresh parsley

• 1/4 cup minced fresh dill

• 3 T. fresh lemon juice

• 1 8-ounce jar grape leaves, rinsed and drained, stems removed

• 3 T. olive oil

SAUCE

• 1 c. plain Greek yogurt

• 1/4 c. minced fresh mint

• 1 garlic clove, minced

GARNISH

• Lemon wedges

Preparation

GRAPE LEAVES:

  1. Heat a heavy saucepan over medium-low heat. Add ground beef, onion and garlic. Sauté until cooked through, stirring as needed, about 10 minutes.
  2. Add rice and tomato paste and stir 1 minute. Add 2 cups broth. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
  3. Transfer to bowl. Mix in nuts, parsley, dill and lemon juice. Season with salt and pepper. Cool completely
  4. Arrange 1 grape leaf vein-side up in the palm of one hand. Spoon 1 rounded tablespoon of rice filling on stem end, fold and tuck to seal. Place seam side down in a heavy Dutch-oven. Repeat with remaining leaves and filling, layer the leaves as needed.
  5. Pour olive oil and remaining 2 cups broth over the leaves. Press leaves down with the back of a wooden spoon. Cover; simmer over medium-low heat until liquid is absorbed, about 30 minutes. Uncover and let rolls cool. Transfer to platter. Cover and chill. (May be made 1 day ahead.)

SAUCE:

  1. Combine yogurt, mint and garlic in small bowl.
  2. Season to taste with salt and pepper.

Garnish leaves with lemon and serve with sauce.

Note: Rice may be made 1 day ahead, covered and refrigerated.