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.
