The Yoms Recipes

Dolmas
*from the kitchen of Mrs. Brandt

INGREDIENTS:
1 lb. ground lamb                               
1 cup onion, finely chopped
¼ cup long grain rice                       
1 tsp. mint, chopped
¼ cup chopped parsley                 
1 lb. grape leaves
1 tsp. salt
Freshly ground pepper to taste
1 tsp. dill, chopped
Juice of half a lemon
½ cup tomato paste
Chicken broth or water
2 tbsp. olive oil
1 tsp. mint, chopped
1 lb. grape leaves

DIRECTIONS:
Preheat oven to 350. In large mixing bowl, combine lamb, onions, rice, parsley, salt, pepper, lemon juice, and tomato paste. Rinse grape leaves in cold water. Place shiny side of grape leaves on a flat surface. Place 1 tsp. of lamb mixture in center of each leaf and roll fairly tightly, tucking in the ends. If the leaves are torn, use a 2^nd leaf for each roll. Place in rows in a baking dish and add the olive oil and enough chicken broth or water to cover. Cover with foil and bake for 1 hour. Remove and drain, then serve. Liquid can be kept if freezing leftovers. Makes about 36. Enjoy!

Sephardic Charoset
*from the kitchen of Diana Rothbarth

INGREDIENTS:
½ cup pitted dates
2 cups apples, peeled & thinly sliced
½ cup dried apricots
½ cup chopped walnuts

DIRECTIONS:
In a medium pan, combine dates, apples, and apricots. Add water to cover and bring to a bowl over high heat. Lower the heat and simmer until mixture is tender enough to mash with a fork (about 5 mins.). Remove from hear; let cool slightly and add to food processor. Blend, but leave some texture. Just before serving, fold in the walnuts. Makes about 3 cups. Enjoy!