DOLMADES WITH LETTUCE(LETTUCE ROLES WITH MINCED MEAT FILLING)

Not only dolmades with cabbage exist…Try some dolmades with lettuce and cream and you’ll be over the moon.

For the filling:
• 1/2 kilo ground beef
• 2 large lettuce
• 2 large onions 
• 1 wine glass almost full of CAROLINA rice 
• 1 egg
• 5-6 tbsp.  parsley
• salt and pepper
• oil

For the cream:
• 1 egg
• 1 lemon
• 5 tsp corn flour
• salt

• broth from the dolmades

PREPARATION:
Cut the stem from the lettuces, brake up the leaves from the rest of the stem and wash them well.

Then add some leaves at a time (4-5) in a pot with some water that’s warming up to blanch them for one minute.

Then once the leaves are blanched set them aside thinly on a plate so that they won’t stick to each other.
In a bowl add the minced meat, chopped onions, parsley and all the rest ingredients

and mix well until they become one.

Then take the leaves on by one and cut some of the narrower side of the leaf at the white part, layer them on your surface and add a teaspoon of the minced mixture in the middle of the leaf

and fold it towards the white edge. Do this to all the leaves.

 In a pot add the leaves that you didn’t use at the bottom so the dolmades won’t stick while cooking.

 Place the dolmades all around in the pot with the end facing down

and once you add them all in pour some water until they’re covered,

some oil, salt and place a heavy plate on top so they won’t brake while cooking.

Boil them for 40 minutes. In a smaller pot add the broth from the dolmades and let it simmer over a slow fire.
Beat the egg in the multi.

Then add the lemon,

corn flour,

and mix them all together. Pour the mixture in the broth while stirring continuously until the cream thickens

(caution the cream always on a low heat). 
The process is much easier with the lettuces

than using cabbage. They sure deserve to be made and tried…they’re delicious.


GOOD LUCK!!!