Meat, Bulgur, and Rice Dolmades

Directions

1. 1
   Combine first 3 ingredients in a food processor, and process until minced.
2. 2
   Combine the fennel mixture with beef, rice, bulgur, and oil. Grate tomato halves over mixture; discard skin.
3. 3
   Sprinkle beef mixture with pepper and salt; stir to combine.
4. 4
   Rinse grape leaves under cold water; drain and pat dry with paper towels.
5. 5
   Remove stems, and discard. Spoon 1 rounded tablespoon of beef mixture onto the center of each grape leaf. Bring 2 opposite points of leaf to center, and fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat procedure with remaining grape leaves.
6. 6
   Place stuffed grape leaves close together, seam sides down, in a Dutch oven coated with cooking spray.
7. 7
   Add broth and juice; bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Carefully remove dolmades from pan.
8. 8
   Combine cornstarch and water. Stir cornstarch mixture into broth; bring to a boil; cook for 1 minute. Stir in dill.
9. 9
   Serve with dolmades.
10. 10
    Garnish with lemon wedges, if desired.