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1½ lb. chopped beef
¼ teaspoon ground cumin
½ teaspoon mint leaves
1 cup rice
1 small onion, finely chopped
Salt and pepper to taste
Boil grape leaves 15 – 30 minutes. Squeeze a few drops of lemon over entire pot during the last 10 minutes. Mix rest of the ingredients and form small oblong shapes to stuff the leaves.
Cook 45 – 60 minutes in barely enough water to cover dolmathes.
Author of "A Bride's Cookbook or Surviving Your First Year" Nancy Geiger is a freelance writer, columnist and gourmet cook for more than 30 years.