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               Dolmadakia (Stuffed Grape Leaves With Rice)

Recipe By     :
Serving Size  : 75   Preparation Time :0:00
Categories    : Appetizers                       Ethnic
               Vegetarian                       Rice

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 16       oz           Grape leaves
    3/4   c            Extra virgin olive oil
  3                    Onions -- more if desired
                       - (shredded or minced finely)
  1 3/4   c            Rice
  1                    Lemon -- juice of,
                       - or more, to taste
                       Dill -- very finely chopped
  1 3/4   c            Water -- hot
    3/4   ts           Salt
    1/4   ts           Pepper

 Sautee the onion with half the oil. Add the rice and
 let cook for a few minutes. Add the dill, the hot
 water and salt and pepper. Boil for about 5 minutes.
 Let it cool.

 Steam the grape leaves and rinse with plenty of water
 in a collander.

 Wrap the rice mixture with the grape leaves. This is
 the most difficult and time consuming part, although
 after you are through it a couple of times you enjoy
 it the most. It is better if two people work on it
 simultaneously, talking, joking etc. You want to make
 them small in size (about 1-2 inches.) Do not hesitate
 to cut big leaves in half. Discard the central stem of
 these leaves and if you can reduce (with a sharp
 knife) any other tough stems it would be good. You
 want to wrap the rice very tightly. You place the rice
 in one end, fold from the short end and the two sides
 and then roll while pushing the rice downwards to pack
 it really tight. You have to do it a couple of times
 to understand. If they are not tightly packed they
 will unroll later. Also be careful to wrap totally, do
 not leave any holes.

 You arrange the dolmadakia in a casserole, tightly.
 Make more than one layers. Add the lemon juice, the
 rest of the olive oil and 1 1/2 cups of hot water.
 Cover them with a plate or something to keep them in
 place. Let them simmer for 35 minutes.

 Serve then cold, with strained yogurt or taramosalata.
 Enjoy.

 Georgios

 Posted by: [email protected] (Rika Tsitsinia)



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