Mimi Lyons Dolma


1 1/4 cup long-grain white rice

1 1/2 lbs. lean ground beef and/or 1/2 lamb (leave out for vegetarian version)

1 cup finely chopped onions

1 cup finely chopped scallions

1 cup finely chopped parsley (flat leaf if possible)

3 tablespoon dried dill weed or 1/2 cup finely cut fresh dill

3 teaspoons dried mint or 4 teaspoons fresh mint

1 teaspoons turmeric

1 tablespoon oregano

2 teaspoons salt

4 tablespoons fresh lime or lemon juice

Olive oil (4 tablespoons in mixture plus 2–3 tablespoons on top when rolled)

Boil rice for 10 minutes. Drain. Mix all ingredients well. Handle lightly.

Never knead hamburger. Rinse grape leaves. Line bottom of pan with several leaves. Stuff remaining leaves with 1 tablespoon of mixture. Grape leave should be dull side up when you stuff it. First fold up stem end, then each side to enclose stuffing. Roll into a cylinder. Arrange seam side down. Sprinkle with oil and 4 tablespoons water. Cover. Bring to a boil, lower heat and simmer about 1 hour. Garnish with lemon wedges and serve with yogurt.

From the Recipe Box of: Mimi Lyons

Recipe Story:

This recipe was published as part of a memorial cookbook published in 2013 by the children of Mimi Lyons.  The recipe was based on experiences the Lyons family had living in Tehran, Iran from 1970-72, and later became part of the menu at the University of Wisconsin Faculty Club, where Mimi was the manager. The drawing is by her son Beauvais Lyons, a Professor of Art at the University of Tennessee, Knoxville.

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