Dolmadakia / stuffed grape leaves

40 appetizers

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
1 medium Yellow onion, chopped fine
2 Garlic cloves, minced
1½ cup Rice, rinsed, boiled 3 mins and drained
1 tablespoon Pine nuts, lightly t in dry skillet
Grated zest of one l
1 teaspoon Lemon juice
1 teaspoon Minced fresh mint
1 Recipe above
40 To 50 preserved grape leaves about 1 pound, drained
¼ cup Plus 1 tbs. olive oil
4 Garlic cloves, slice
1 Lemon, cut in wedges slices for garnish

Directions

FILLING

TO ROLL

Place a grape leaf, vein side up, on a cutting board. Put 1 heaping teaspoon in the middle of the leaf near the stem end. fold the stem e over the filling, fold the two sides of the leaf toward the middle, th roll it up like a cigar. Place the stuffed leaf on a plate, Repeat un all the leaves have been stuffed. Take any torn or broken leaves andu them to line the bottom of a 4-quart pan. Pack the stuffed leaves int the saucepan in tight layers, sprinkling garlic slices between each la When all the leaves are in the pan pour ¼ cup olive oil over them, pour the lemon juice on top. Add about 1 cup of water. Place a small plate on top of the stuffed leaves to hold them in place while cooking Cover the pan. Simmer the leaves over very low heat for about 2 hours adding more water, ½ cup at a time, as it is absorbed into the leave allow the stuffed leaves to cool in the pan for 30 minutes. Carefully remove the leaves from the pan and arrange them in a serving plate. Sprinkle the remaining 2 tbs. olive oil over the leaves and chill in t frig. Serve garnished wiht lemon slices. Recipe from "The Melting Po Submitted By TANANA REYNOLDS On 05-23-95

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