Stuffed Grapevine Leaves With Rice (Dolmadakia
- 1 cup olive oil
- 1 lb chopped onions
- 1 cup uncooked rice
- 2 tablespoons mint or dill
- 1 cup hot water
- 1 tablespoon salt
- 1/4 teaspoon pepper
- 50-60 fresh grapevine leaves
- or 1 15oz. can of grapevine
- 1 lemon
Heat ½ cup olive oil in a
frying pan and saute the onions until soft.
Add rice and cook, covered, for 5 minutes.
Add all remaining ingredients, except
grapevine leaves, lemon and ½ cup olive oil.
Simmer for 5 minutes. Cool. Rinse the
grapevine leaves in cold water. If fresh,
put them in boiling water and boil for 3
minutes. Strain and rinse in cold water. In
the centre of each leaf (shiny surface of
leaf downwards), place a heaped teaspoon of
the filling. Fold ends of leaf over the
filling and roll it up. (Do not roll too
tightly, as the rice will swell). Cover the
bottom of a shallow saucepan with vine
leaves and place a plate over the "dolmadakia"
to prevent them from opening. Cover and
simmer over a low heat for about 1 hour.
Allow cooling in the saucepan. Serve them as
a cold entree with yogurt or as an appetizer