Dolmathakia Stuffed Grape Leaves

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 60
• 50 -60 grape leaves (fresh or packaged, blanched)
• 1/2 cup olive oil
• 4 green onions, finely chopped
• 1 cup long grain rice
• 2 tablespoons lemon juice (fresh squeezed)
• 2 tablespoons dill (finely chopped fresh)
• 2 tablespoons mint (finely chopped fresh)
• 2 tablespoons parsley (finely chopped fresh)
• 1 -2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1/2 cup water
• 1/3 cup olive oil
• 3 -4 cups water

Recipe

• 1 the grape leaves have already been blanched, simply rinse and set in a colander to drain. if they are fresh, wash well and soak in hot salted water for 5 minutes, then drain.
• 2 heat 1/2 cup of olive oil over medium heat, and sauté the onion until soft.
• 3 add rice, half the lemon juice, herbs, salt, pepper, and 1/2 cup of water, increase heat and bring to a boil. boil for 2 minutes and turn off heat.
• 4 allow the filling to sit for 5-10 minutes.
• 5 place one teaspoon of filling at the stem end of a grape leaf and roll. continue until filling has been used. (if any of the leaves are very small, use two for each roll.)
• 6 line the bottom of a pot with unused or broken grape leaves and place the rolls, seam side down, in the pot in layers. add 1/3 cup of olive oil and the 3-4 cups of water (enough to reach the top of the rolls). place a plate on top of the rolls to hold them securely while cooking and bring to a full boil. cook for 20 minutes or until only the sauce remains.