"DOLMATHAKIA YIALANTZI" STUFFED GRAPE LEAVES

These are usually made during lent, as they don't contain any meat. But really any time of the year served cold with some lemon juice or dip in "tzaztiki" sauce or minted flavored yogurt. To make these you need to have available time. Yes, labor intensive but well worth your time & effort to make them. Store in the fridge...I can't say for how long cause among my family they usually don't last more than a couple of days. When served for a dinner party they're gone in no time. ENJOY! Recipe & pictures are from a Greek cookbook I have been using for many years.

Provided by Maria * @WWCook1

Number Of Ingredients 8

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Ingredients

70 - vine leaves, fresh or jar
6 - grated onions or 10 finely chopped green onions
1/2 cup(s) olive oil
1 cup(s) white short grain rice
5 tablespoon(s) finely chopped dill, parsley or mint or combination of 2 or 3 of the herbs
- salt & freshly ground black pepper
1-2 - lemons, juice only
- water to cover

Steps:

If using fresh vine leaves, blanch them first by dipping in boiling water for 3-5 minutes, depending on thickness of leaves. Remove leaves and place them in a bowl and cover with cold water to cool. If using bottled or canned wash thoroughly to remove salt. If you feel they are not tender enough, they also can be blanched for about 3 minutes.. Lay drained leaves on paper towels.
Gently saute the onions in 4 Tbsp. of olive oil, then stir in the rice and saute a few minutes more, 5-6 minutes total.. Add the dill or the combination you prefer and season with salt and pepper.
On a clean counter or table spread leaves open with shiny side down and cut stem. The filling will go on the non-shiny surface. Place 1/2-1 Tbsp of filling (depending on size of leaf)on the bottom part of the leaf, where the stewm was. Roll bottom of leaf over the filling once, then fold both sides and then continue to roll. Not too tightly to give rice room to expand. (Like tiny spring roll)
Line the bottom of a deep saucepan with a layer of unfilled vine leaves. On top arrange the stuffed vine leaves in layers with the seem down. Pack them tightly so they don't open-unroll.
Add the lemon juice, the remaining olive oil, salt and pepper and enough water to cover the stuffed vine leaves. Weigh down the stuffed vine leaves with a plate. This is to ensure they don't open while cooking. Cover the saucepan and simmer for 40-45 minutes or until liquid is absorbed and the rice is cooked. If necessary add more water to prevent sticking. Cool uncovered in the saucepan. Serve warm or at room temperature or even cold with lemon juice. Allso great dipped in"Tzatziki" sauce or minted flavored yogurt (mix a couple of tsp chopped mint in a cup of yogurt) Kali orexi! (Have a good appetite)