Dolmades (Grape Leaves)

Grape leaves inspired by Greek and Lebanese Cuisine. Makes 40ish grape leaves.

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Step 1

Run hot water on the tap. Carefully remove grape leaves from brine jar, unfold the leaves and place in medium bowl. Cover the leaves in hot water and agitate them to help with removing salty brine

Step 2

Pluck parsley oregano and mint leaves from stems.

Step 3

Add tomato paste, seasonings, plucked herbs to mini food processor. Add just enough olive oil to the processor to allow the herbs to blend. Pulse until completely mixed together.

Step 4

Add ground meats to bowl with rice and the contents of the food processor. Mix until homogeneous.

Step 5

Coat table in oilve oil, lay out grape leaves and add about 1 rounded dinner spoons worth of mix to each grape leaf. Roll like a cigar or burrito.

Step 6

Add torn grape leaves the bottom of pot. Place shank slice on top, with more leaves on top. Layer in rolled grape leaves, not too tightly, making sure to alternate orientation with each layer.

Step 7

Top with canoe sliced femur bone (shank) the exposed bone marrow flavors the grape leaves excently. Alternatively, you can cover with lemmon slices and a plate for pressure. This gives a more lemmon/sour taste. Poor half chicken stock, half lemon juice until the liquid level reaches the mid part of the top layer of grape leaves.

Step 8

On an instant pot set on high pressure for 35 minutes with keep warm off. After the 35 minute cooking period release pressure using the "quick release" procedure.

Step 9

Grape leaves are ready to eat. Poke a fork through one to check if done. You should only have resistance when poking through the leaf. Taste to insure rice is fully cooked.

Step 10

Tip: an easy way to remove all the grape leaves is to drain the instant pot and flip onto a large plate. Be careful not to burn yourself. if you're not going to do this, drain some of the water unplug instant pot and let cool for a while so as to not destroy the leaves during removal.

Step 11

Grape leaves are to be enjoyed hot, warm, or cold. For storage it's best to remove them from the pot and let cool in a shallow bath of the liquid from the pot. This adds phenomenal flavor. This can be accomplished by placing them on serving plates or a banking tray to cool. Be sure to cover them if you're doing this.