*  Exported from  MasterCook  *

             DOLMADES YIALANDZI (STUFFED GRAPEVINE LEAVES)

Recipe By     :
Serving Size  : 60   Preparation Time :0:00
Categories    : Greek                            Appetizers
               Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3/4   c            Olive oil
    1/2   sm           Onion -- chopped
  8                    Scallions -- chopped fine
  2       lg           Garlic cloves -- chopped
  1       c            Raw long-grain rice
  1       bn           Fresh dill -- chopped
    1/2   bn           Fresh parsley -- chopped
  1 1/2                Lemons (or more), juice only
                       Salt & freshly ground pepper
  1       c            Hot water
  1       lb           Jar grapevine leaves

 Heat the 1/2 cup oil in a skillet.  Add the onion and
 scallions and saute for about 5 minutes, until soft
 and transparent.  Add the garlic and cook for a few
 minutes, then add the rice, dill, parsley, lemon
 juice, salt, pepper, and remaining 1/4 cup olive oil.
 Stir well, then add the hot water.  Cover and simmer
 about 5 minutes.  Remove from the heat and cool.
 Meanwhile, carefully remove the grapevine leaves from
 the jar, leaving the brine in the jar.  Wash grapevine
 leaves thoroughly and drain, then with a sharp knife
 cut the heavy stems from the leaves.  (If using fresh
 grapevine leaves use the same procedure, parboiling
 leaves for 5 minutes when not tender, then drain.)
 Line an enameled pan with a few heavy grapevine leaves
 and set aside.  To stuff a grapevine leaf, put it on
 your working surface rough side up and stem end near
 you, and place a teaspoonful of the rice mixture near
 the stem end.  Using both hands, fold the part of the
 leaf near you up and over the filling.  Then fold the
 right side of the leaf over the filling, then the left
 side, and roll tightly and back away from you and
 toward the pointed end of leaf.  Place the "dolma",
 seam side down, in the prepared pan.   Continue
 stuffing grapevine leaves until the mixture has been
 used.  (If any grapevine leaves remain, replace in the
 reserved brine for future use.)  Place an inverted
 plate on the dolmades, then add enough water to cover
 the dolmades (about 1 to 1-1/2 cups).  Bring to a
 boil, then cover the pan, lower the heat, and simmer
 as slowly as possible for 1-1/4 hours, then taste one
 to see if the rice is tender, and continue cooking
 slowly if necessary.  Cool, then chill.  Serve cold,
 as an appetizer or as an entree.
 Note:  An important variation, particularly in
 Macedonia and Thrace: add a few tablespoons of raisins
 and pine nuts to the filling when adding the rice.
 Also, you may vary the size of dolmades as you wish by
 adding 1-1/2 teaspoons of the filling.  However, be
 consistent to allow them to cook at the same rate.
 They may be stored in the refrigerator for a week or
 so.



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