Dolmathes & Saganaki

Papapavlos's

Ingredients
Dolmathes

• 1 lbs. Lean Beef
• 2 oz. Cups of Cal Rose Rice
• 3/4 Bunches of Fresh Mint (chopped)
• 1/2 Large Yellow Onion Chopped Fine
• 3/4 Tablespoons of Chopped Grated Fresh Garlic Cloves
• Splash of Vegetable Oil
• 1 teaspoon of Salt
• 1 teaspoon of Black Pepper
• Jar of Orlando Grape Leaves

Saganaki

• 8 oz. Kasseri Cheese Square (less than 3/4 inch high)
• 1/2 Cup flour
• 1/2 Cup Bread Crumbs (Italian preferred)
• 1/2 Cup Milk
• 1 Egg (Beaten)
  

Instructions
Dolmathes
Mix all above ingredients together in a large bowl & season to taste. Use Orlando Grape Leaves, open jar and rinse grape leaves. Cut stems with scissors then roll 1 ½ ounces of mixture in the grape leaf.
Cooking Instructions:
Cover bottom of pan with grape leaves. Then insert rolled grape leaves into pot filling the pot with grape leaves to about 3 inches from the top. Then fill the pot with Swanson's Chicken Broth then cover with grape leaves. Cook and boil grape leaves approximately 1 hour until the leaves and mixture are done.

Saganaki
Once you have your Kasseri Cheese Square, place all the ingredients in separate containers. Dip the square in the milk and then place in the flour. Shake off the excess flour and place in egg. Make sure the square is fully covered in egg. Place the Kasseri Square in breadcrumbs. Cook the Saganaki over low heat until golden brown on both sides. It should feel like a sponge. Heat up a pan with oil until hot and pour ouzo and flame.