INGREDIENTS

INSTRUCTIONS

1998    
Heat the 1/2 cup oil in a skillet. Add the onion and scallions and
saute for about 5 minutes, until soft and transparent. Add the garlic
and cook for a few minutes, then add the rice, dill, parsley, lemon
juice, salt, pepper, and remaining 1/4 cup olive oil. Stir well, then
add the hot water. Cover and simmer about 5 minutes. Remove from the
heat and cool.  Meanwhile, carefully remove the grapevine leaves from
the jar,  leaving the brine in the jar. Wash grapevine leaves
thoroughly and  drain, then with a sharp knife cut the heavy stems from
the leaves.  (If using fresh grapevine leaves use the same procedure,
parboiling  leaves for 5 minutes when not tender, then drain.) Line an
enameled  pan with a few heavy grapevine leaves and set aside. To stuff
a  grapevine leaf, put it on your working surface rough side up and
stem  end near you, and place a teaspoonful of the rice mixture near
the  stem end. Using both hands, fold the part of the leaf near you up
and  over the filling. Then fold the right side of the leaf over the
filling, then the left side, and roll tightly and back away from you
and toward the pointed end of leaf. Place the "dolma", seam side  down,
in the prepared pan. Continue stuffing grapevine leaves until  the
mixture has been used. (If any grapevine leaves remain, replace  in the
reserved brine for future use.) Place an inverted plate on the
dolmades, then add enough water to cover the dolmades (about 1 to
1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and
simmer as slowly as possible for 1-1/4 hours, then taste one to see  if
the rice is tender, and continue cooking slowly if necessary.  Cool,
then chill. Serve cold, as an appetizer or as an entree.  Note: An
important variation, particularly in Macedonia and Thrace:  add a few
tablespoons of raisins and pine nuts to the filling when  adding the
rice. Also, you may vary the size of dolmades as you wish  by adding
1-1/2 teaspoons of the filling. However, be consistent to  allow them
to cook at the same rate. They may be stored in the  refrigerator for a
week or so.  Source: "The Food of Greece" by Vilma Liacouras Chantiles.
Avenel  Books, New York. Typed for you by Karen Mintzias Posted to
JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr 24,

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Nutrition (calculated from recipe ingredients)
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Calories: 36
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 1.3mg
Potassium: 13.8mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: <1g