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STUFFED GRAPE LEAVES WITH RICE AND HERBS

Stuffed with rice, pine nuts and fresh herbs, dolmathakia is a dish that takes some time to prepare, but the result is a fabulous starter or main course. You will never forget this dish. These can be served hot or cold.

This classic Greek appetizer (or meze) called dolmathakia is made from grape leaves stuffed with rice, pine nuts and fresh herbs. It may take some time to prepare them, but the effort is worth it. Serve the dolmathakia cold or at room temperature.

The use of vine leaves to wrap food dates back to the times of Alexander the Great. Dolma is the name of a whole group of stuffed vegetable dishes, but the dolmadaki are in particular the dishes made by wrapping the leaves of grapes or cabbage around a filling. Dolmadaki can be produced in many different ways, using minced meat, vegetables, nuts, herbs and spices.

While Americans tend to think of stuffed vine leaves as a Greek delicacy, dolmadaki may have originated in Turkey or Armenia. Of course, there are many variations on the plate of the Persian Gulf, Egypt, Syria, Lebanon, Iraq and Iran.

There are many variations on the ingredients listed below. For example, if pine nuts are not readily available, consider using cereals, raisins or even lentils.

INGREDIENTS:

From 50 to 60 fresh vine leaves (or a 16-ounce jar of pickled grape leaves (the brine vine leaves are packaged by weight, so their quantity varies from pot to jar)
1 cup of olive oil
6 large chopped onions
1 1/2 cups long grain rice (uncooked)
1 cup of chopped fresh parsley
1/2 cup of chopped fresh dill
1/2 cup of pine nuts
2 tablespoons of dried mint
1 1/2 teaspoon of salt
1/2 teaspoon of fresh ground black pepper
Juice of two lemons

INSTRUCTIONS:

• If using brined grape leaves, rinse the leaves well to remove brine. Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.

• In a large skillet, over medium-high heat, heat 1/2 cup olive oil. Saut� the onions until translucent, about 5 minutes. Stir in the rice, parsley, dill, pine nuts, mint, salt, and pepper. Remove from heat and stir in the lemon juice. Allow the filling to cool.?

• Line the bottom of a heavy saucepan with 2 or three grape leaves (use the broken or torn ones for this).

• Roll the Dolmathakia: Place a leaf with the stem toward you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife, cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.

• Place a tablespoon of filling in the bottom center of the leaf, just above the stem. Fold the bottom section up to cover the filling. Fold the sides in toward the center.

• Continue rolling the packet up toward the top point of the leaf.

• Place the rolls in layers, seam-side down, in the saucepan. 

• Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about 1 inch. Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to 1 hour or until the leaves are tender and the rice filling is cooked through.

Try, Enjoy it.

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