Add some smoked flavour to this homestyle Greek recipe, with the robust taste of lamb.
½ lb grape leaves
1/3 lb fresh ground lamb
2 tbsp olive oil
1 white onion, chopped
4-5 cloves garlic, minced
1 ½ cups short-grain rice
Zest of 1 lemon
2 tsp cinnamon
2 tbsp fresh dill, chopped
2 tbsp fresh mint, chopped
Salt & pepper
2 cups hot water
Juice of 1 lemon
1 tbsp olive oil
Bradley Smoker oak bisquettes
- Soak grape leaves and rinse thoroughly, dry leaves between clean paper towels.
- Heat 1 tbsp of olive oil in a pan and add ground lamb allowing it to lightly brown.
- Transfer browned lamb to an aluminum baking pan and place in smoker preheated to 225°F with oak bisquettes and smoke for 45-60 minutes.
- Heat remaining 1 tbsp of olive oil in a pan and add onions and garlic, cook until translucent.
- Add smoked lamb to pan and cook until fully cooked.
- Add rice and cook for another minute.
- Remove from heat and add lemon zest, cinnamon, dill, mint and salt and pepper (to taste).
- Place one leaf on counter (vein side up) and remove hard stem if necessary.
- Place 2 tsp of filling in the centre of the grape leaf; tuck the bottom half up, then fold in the sides and roll tightly.
- Repeat with remaining leaves and filling.
- Layer the finished dolmades in a large pot.
- Pour hot water, lemon juice and olive oil over top and weigh down dolmades with a plate, bring to a boil and simmer on low heat for 1 – 1 ½ hours or until grape leaves or slightly darkened and softer.