INGREDIENTS

INSTRUCTIONS

Sautee the onion with half the oil. Add the rice and let cook for a
few minutes. Add the dill, the hot water and salt and pepper. Boil  for
about 5 minutes. Let it cool.  Steam the grape leaves and rinse with
plenty of water in a collander.  Wrap the rice mixture with the grape
leaves. This is the most  difficult and time consuming part, although
after you are through it  a couple of times you enjoy it the most. It
is better if two people  work on it simultaneously, talking, joking
etc. You want to make them  small in size (about 1-2 inches.) Do not
hesitate to cut big leaves  in half. Discard the central stem of these
leaves and if you can  reduce (with a sharp knife) any other tough
stems it would be good.  You want to wrap the rice very tightly. You
place the rice in one  end, fold from the short end and the two sides
and then roll while  pushing the rice downwards to pack it really
tight. You have to do it  a couple of times to understand. If they are
not tightly packed they  will unroll later. Also be careful to wrap
totally, do not leave any  holes.  You arrange the dolmadakia in a
casserole, tightly. Make more than one  layers. Add the lemon juice,
the rest of the olive oil and 1 1/2 cups  of hot water. Cover them with
a plate or something to keep them in  place. Let them simmer for 35
minutes.  Serve then cold, with strained yogurt or taramosalata. Enjoy.
Georgios  Posted by: rika@informix.com (Rika Tsitsinia)  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 9
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 23.7mg
Potassium: 17.6mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: <1g